I have to say that in my mind this is simply perfection. I’ve combined two of our favourite recipes to create a delicious and decadent chocolate log cake that anybody would absolutely love to eat.
- Makes: 10-12 slices
- Oven temp: 180 (170C fan forced)
- Cook time: 40-45 minutes
- Pan: large log tin
150g softened unsalted butter
1 cup The Sugar Breakup Dextrose
2 eggs, lightly beaten
1 teaspoon vanilla essence
½ cup frozen raspberries or 1/2 cup of The Sugar Breakup jam any flavour
1 ¼ cups self-raising flour, sifted
½ cup cocoa powder, sifted
1 teaspoon bicarbonate of soda
1 cup (250ml) milk
- Preheat oven to 180 (170C fan forced), grease and line cake tin
- Take raspberries out of the freezer or create jam.
- Beat butter and dextrose with electric beaters until the mixture is light and creamy
- Add eggs one at a time beat after each addition to combine
- Add vanilla essence and raspberry pulp or jam and beat until combined
- To the butter mixture fold in half of the sifted flour combined with the bicarbonate of soda and cocoa powder with half the milk then repeat with the second half of the flour mix and milk.
- Stir using a spatula until the mixture is just combined (don’t over mix!)
- Pour into the prepared tin and smooth top
- Bake for 40-45 minutes and test with a skewer.
- If the skewer comes out clean, remove from the oven and allow to cool in the tin for 10 minutes then turn our onto wire rack to completely cool
Dairy Free Chocolate Fudge Ganache
One of the differences between Dutch cocoa and normal cocoa or raw cacao is that Dutch cocoa is more soluble (that is it dissolves better in liquids). We often hear kitchen stories where cooks have been trying to make raw chocolate with normal cocoa or cacao, coconut oil and rice malt syrup and it separates leaving oil patches & sweet patches. To stop this you have to emulsify (that is whisk or blend really quickly) the coconut oil, cacao & RMS together and get the mixture into the freezer quickly to prevent separation. But when you use Equagold Dutch Cocoa powder with coconut oil & Golden Rice Malt Syrup they combine to form a delicious fudge at room temperature. No separation, just gooey deliciousness.
4 tbs Coconut Oil
4 tbs The Sugar Breakup Organic Golden Rice Malt Syrup
3 tbs Dutch Cocoa Powder
- Place coconut oil and Golden Rice Malt Syrup in a small pot over a low heat, whisk to combine until just melted.
- Remove from heat, add Dutch cocoa powder and whisk together. As you whisk the consistency of the mix will change to become a gooey fudge.
- Once cake has cooled spoon fudge on top and enjoyed!
Warm weather – If it’s warm where you live and your ganache isn’t thickening as much as you would like, pop it in the fridge for 5 to 10 minutes then remove and stir. Repeat until you have a desired spreading consistency.