Bosh ultimate chocolate fudge cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bosh ultimate chocolate fudge cake recipe By You Magazine - March 24, 2018 Inspired by our most popular video ever (15 million views to date), this is arguably the greatest vegan chocolate fudge cake recipe we’ve ever tasted. Easy to make and delicious to eat, it’s perfect birthday-cake fodder. Just make sure you have a gym membership, as this one is super indulgent. How naughty? Very naughty. Go on. Do it. Lizzie Mayson SERVES 8 dairy-free butter, for greasing 120g plain flour 150g cocoa powder 1½ tbsp baking powder 1 tsp vanilla extract 250ml maple syrup 350ml plant-based milk FOR THE CHOCOLATE ICING 150g cocoa powder 200g icing sugar 60g dairy-free butter 1 tsp vanilla extract 65ml plant-based milk Preheat oven to 180C fan (200C/gas 6) 2 x 20cm cake tins Baking parchment Food processor or electric beater Cooling rack Spatula or long smooth knife 1.Lay the cake tins on the parchment paper and draw circles around the bases, then cut out the circles. Grease the inside of the tins with dairy-free butter and lay the paper circles in the bottom. Grease with more dairy-free butter. 2. First make the cake. Put the flour, cocoa powder, baking powder, vanilla extract, maple syrup and plant-based milk in the food processor and whiz to a batter (or put in a bowl and whisk with the electric beater for 1-2 minutes). 3. Pour half the cake batter into each tin, making sure it is divided equally. Put the tins in the oven on the middle shelf and bake for 25 minutes. Don’t worry if the tops of the cakes crack a little while baking, this will all be covered in icing later. Wash the food processor. 4. Take the cakes out of the oven and let them cool to room temperature in the tins. The sponges will be quite fragile, so carefully turn them out of the tins on to the cooling rack and put the rack in the refrigerator for at least 30 minutes (this will make the icing process easier). 5. To make the icing, put the cocoa powder, icing sugar, dairy-free butter, vanilla extract and plant-based milk into the food processor and whiz to a really thick, smooth icing (or put them in a bowl and whisk with the electric beater). 6. Take one layer of the cake and put it on a large plate. Using a spatula or long knife, cover the top with a third of the chocolate icing. Lay the second cake on top. Cover the whole cake with the rest of the icing. Put the cake in the fridge for 1 hour to firm up. Remove from the fridge, cut it into slices and serve. SAVE 20 PER CENT ON THE BOSH! BOYS’ NEW BOOK Bosh! will be published by HQ, HarperCollins, on 19 April, price £20. As well as pages of useful tips, info and advice on plant-based eating, chapters include quick eats, big eats, showpieces, greens and Bosh! bowls, small plates and sharers, cocktails, desserts and breakfasts. To pre-order a copy for £16 until 8 April, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved