Easter caramel egg chocolate fudge cake
Servings: 12 slices
Ingredients
For the caramel eggs
- 200 g dairy free chocolate
- 1 tin full fat coconut milk
- 175 g light brown sugar
- 1 teaspoon vanilla extract
For the chocolate cake
- 185 g gluten free self raising flour
- 1 teaspoon baking powder
- 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
- 1/2 teaspoon sea salt
- 150 g caster sugar
- 90 g light brown sugar
- 90 g cocoa powder
- 400 ml dairy free milk
- 1 teaspoon vanilla extract
- 65 ml vegetable oil
- 2 teaspoons apple cider vinegar
For the chocolate buttercream
- 150 g dairy free butter block
- 260 g icing sugar
- 40 g cocoa powder
Instructions
For the caramel eggs (You will need an egg mould for this part, see FAQs)
- Melt the dairy free chocolate and pour a small amount into each of your egg moulds, using a spoon to press it up the sides. Place the moulds in the fridge to set while you make the caramel sauce.
- Add the coconut milk (the whole tin including the hard part & liquid part), light brown sugar and vanilla extract to a saucepan on a medium heat. Stir until it comes to a boil and then continue to stir for around 20 minutes afterwards until it has thickened slightly and is a dark brown caramel colour. Take off the heat and set aside to cool slightly.
- Once cool, pour a small amount of the caramel sauce in the chocolate eggs and place back in the fridge.
For the chocolate cake
- Pre heat your oven to 180°C and grease and line a standard 9 inch loose bottomed cake tin.
- In a large bowl combine your gluten free self raising flour, baking powder, xanthan gum, sea salt, caster sugar, light brown sugar and cocoa powder and mix well until fully combined.
- Add your dairy free milk to a saucepan and heat on the hob on a medium heat until it starts to simmer. Remove from the heat and stir in your apple cider vinegar, vegetable oil and vanilla extract. Mix until combined.
- Gradually whisk your wet ingredients into your dry ingredients until the mixture is smooth. Pour the mixture into your lined baking tin and bake in the centre of the oven for around 50 minutes, or until a skewer comes out clean.
- Remove from the oven and leave to completely cool on a wire rack.
For the buttercream
- Make the buttercream by beating butter with an electric whisk until soft. Gradually add icing sugar and cocoa powder, continuing to beat for up to 5 minutes until combined and creamy.
- Spread the buttercream generously on the top of the cake and smooth with a knife.
- Remove the caramel eggs from the fridge and carefully remove them from the moulds. Decorate the top of the cake with the eggs.
Notes
*I also decorated my cake with Free From egg and bunny chocolates I picked up in Asda.