Classic Chocolate Fudge Cake (Gluten Free)

I can never understand why gluten free options are, not always but so often, dry, dense and disappointing. I’m not a coeliac myself and am not a fan of demonising gluten, however, if you are genuinely unable to enjoy it then I’m a firm believer that there should and can be delicious alternatives! This cake is the first of many gluten free versions of classic baking staples I’m planning, and seriously, it’s so moreish it brings a tear to my eye (deeply melodramatic but you get the message).

Ingredients

For the cakes (makes one 7-8 inch sandwich cake)

200g ground almonds
1tsp bicarbonate of soda
generous pinch salt
175ml boiling water
2tsp instant coffee
80g cocoa powder
300g golden caster sugar
5 eggs
225ml vegetable oil

For the ganache

300ml double cream
200g 70% dark chocolate
100g mik chocolate

Method

Preheat the oven to 180c. Grease and line two 7-8 inch cake tins.
Stir the almonds, bicarbonate of soda and salt together in a small bowl. Mix the cocoa, coffee and boiling water together in a jug until smooth and set aside.
Beat the eggs, oil and sugar in a large mixing bowl (or in a stand mixer with paddle attachment) until pale and thick.
Add the cocoa mix and continue whisking until you have a fairly liquid cake batter with no streaks. Add the almond mixture down the side of the bowl and fold in gently.
Split the batter between the two tins and bake for 35-45 minutes until a skewer comes out with only a few moist crumbs attached.
While the cake is baking, make the ganache. Finely chop the chocolate and pop it in a heatproof bowl. Meanwhile, pour the cream into a saucepan and set over a medium heat. When it reaches scalding point (just before a simmer), take off the heat and pour directly over the chocolate. Let it sit for a couple of minutes, then stir to create a smooth, glossy ganache. Allow this to cool and thicken to a spreadable consistency (15 minutes in the fridge once cooled to room temperature helps achieve this).
Once the cakes are baked leave to cool in the tins for 10 minutes before transferring to a wire rack.
To assemble your cake, level off your cakes if necessary, then fill and cover with ganache.