Three layers of rich dark chocolate fudge cake spread with delicious chocolate buttercream topped with Dark Chocolate Raspberry Flat Egg shards. Fill this layer cake with raspberry jam for a fruity rich and indulgent Easter bake perfect for all the family and that is naturally egg-free, vegan and easily nut-free.
By Nourishing Amy
Chocolate Raspberry Easter Fudge Cake
Prep Time: 20 minutes prep
Serves: 10 People
Ingredients
For the Cakes
60g raspberries, mashed
360ml plant-based milk
1 tsp apple cider vinegar
100g light brown sugar
100g caster sugar
90g thick coconut yoghurt
120ml light olive oil
300g self-raising flour
60g cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
For the Buttercream and Filling
120g vegan butter, softened
300g icing sugar
3 tbsp cocoa powder, sifted
1-2 tbsp plant-based milk
2 large tbsp raspberry jam
For Decoration
1 x Dark Chocolate Raspberry Flat Egg, broken up
Fresh raspberries
Crushed pistachios, optional
Method
Step 1
Line and grease 3 x 6-inch round cake tins and preheat the oven to 160Fan/180ºC.
Step 2
Mash the raspberries with a fork and leave to one side. In a small bowl, stir the milk and vinegar together and leave for 5 minutes to curdle.
Step 3
For the batter: into a large mixing bowl, whisk the milk mix, both sugars, coconut yoghurt, and olive oil until combined. Now sift in the flour, cocoa powder, baking powder and bicarbonate of soda and add the salt. Whisk to a thick, smooth batter.
Step 4
Divide the batter equally between the tins and smooth over the tops. Spoon over the mashed raspberries and gently swirl through.
Step 5
Bake in the oven for 30 minutes, or until well-risen and an inserted skewer comes out clean. Allow to cool for 10 minutes and then lift out the tins to cool fully. If needed, now slice off the domed tops so that the cakes are flat. Chill the cakes in the fridge until needed (this helps when decorating).
Step 6
For the buttercream: beat the butter in a freestanding electric or handheld mixer until soft and gradually add in the icing sugar, cocoa powder and milk. Once fully incorporated, beat again for 1-2 minutes until really fluffy.
Step 7
To decorate: place one cake on a plate and top with 1/3 of the buttercream and smooth out. Spoon some jam in the centre and top with the second sponge, more buttercream and the rest of the jam. Top with the third cake and the final 1/3 buttercream and spread out. Decorate with shards of the Dark Chocolate Raspberry Flat Egg, some fresh raspberries and crushed pistachios.
Step 8
Slice and serve straight away or keep the cake covered and in the fridge for 3-5 days. You can freeze the sponges for 1 month, wrapped well, and allow to defrost before decorating and filling.
