Being a chocolate lover, one of my favourite things to bake is chocolate fudge cake. You really can't beat a moist, rich, chocolatey cake covered in buttercream. This recipe is based on a traditional chocolate fudge cake recipe, but i've twisted it and added creamy coconut and fresh, tart raspberries to compliment the rich and indulgent chocolate cake.
1 1/2 cups all purpose flour
1 cup unbleached cane caster sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp white vinegar
1/2 cup thick coconut cream
1/2 cup coconut milk
5 cups icing sugar
1 cup thick coconut cream
raspberries to decorate
1. Preheat the oven to 350F (175C). Grease or line your cake tin. I used a deep 8 inch tin but anything around that size will do.
2. Sift all of the dry ingredients into a large mixing bowl. Mix in all of the wet ingredients until it is all completely mixed.
3. Pour into the prepared tin and bake for 45 mins (This will be less for fan ovens so check it after about 35 mins. To tell if the cake is done put a sharp object into the middle of the cake, if it comes out dry the cake is done.)
For the frosting & decorating:
Mix all of the icing sugar and coconut cream into a thick icing consistency.
Once the cake is cooled, if you want a double layered cake cut in half through the middle. Ice in between the layers and then ice the complete cake. Decorate the top with fresh raspberries.