When it comes to dessert classics, chocolate and rum always win. To be fair, it is a timeless combination, forever perfect with a cup of coffee. Especially if they are combined in a fudge cake.
Light and airy cakes are wonderful, of course, but my personal preference will always be a good, dense fudge cake. Preferably served with whipped cream, to balance the richness.
This is one of my personal favourites; rich, flavourful, full of dark chocolate, and baked as you would bake a pan of brownies, perhaps left a touch underbaked. A wonderful, effortless treat that rewards on every bite.
Ingredients
For the fudge cake
180 grams plain flour
200 grams coconut sugar
30 grams unsweetened cocoa powder
1 teaspoon baking soda
small pinch of salt
240 millilitres warm water
50 millilitres oil
2 teaspoons vanilla bean paste
25 millilitres dark rum
1 tablespoon apple cider vinegar
For serving
100 millilitres vegan double cream
2 tablespoons icing sugar, sifted
frozen berries, optional, but very welcome
Preparation
Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Line a small (15 cm) round baking pan with baking parchment, and set it aside. Take a medium bowl, and add in the sugar, warm water, oil, vanilla, rum, and the vinegar, and whisk until the sugar dissolves. Make a well in the centre of the dry ingredients, and whisk until just combined.
Pour the batter into the prepared pan, and bake immediately in a preheated oven, at 180°C, for about 20 minutes, or until done. Check it with a toothpick, making sure it stays fudgy. Let it cool in the pan for a few minutes, and then turn it out onto a wire rack and let it cool to room temperature.
Once the cake is cool, whip the double cream with the icing sugar to taste, slice the cooled cake into individual servings, decorate with the cream, add some frozen berries, and serve immediately. Yields 12 servings.