Cassie's Favourite Chocolate Fudge Cake

• cocoa powder↗60g g
• olive oil↗150ml ml

  plus extra for the tins

• unsweetened natural yogurt↗150g g

  (or use soy)

• milk↗50ml ml

  (dairy or unsweetened soy)

• apple cider vinegar↗2 tsp tsp
• eggs↗2

  (or replace with 1 tbsp flour mixed with 4 tbsp yogurt)

• soy sauce↗2 tsp tsp
• plain flour↗200g g
• baking powder↗2 tsp tsp
• baking soda↗1 tsp tsp
• light brown soft sugar↗280g g
• sea salt crystals↗a few

  (optional)

• dark chocolate↗200g g

  (at least 70% cocoa), finely chopped

• double cream↗300ml ml

  (or use vegan alternative)

• mascarpone↗200g g
• двойні вершки↗100ml
• цукрова пудра↗2 tbsp
• ванільний екстракт↗2 tsp

Step-by-step instructions

1. 1

   Weigh the cocoa powder into a large heat‑proof bowl. Add 150 ml of boiling water and stir until smooth. Let cool.

2. 2

   Preheat the oven to 180°C/160°C fan/gas 4, placing the rack in the centre. Grease two 20 cm loose‑bottom tins with oil and line the bases with parchment paper. Add the yogurt, milk, vinegar, eggs, soy sauce, olive oil and ¼ tsp fine salt to the loosened cocoa powder, then whisk vigorously until no lumps remain.

3. 3

   Combine the plain flour, baking powder, baking soda and sugar in a separate large bowl. Toss the bowl a few times so the sugar crystals rise to the surface, and rub them between your fingers until you achieve a fine, sandy texture. Pour in the wet ingredients and mix with an electric whisk until you obtain a smooth, runny batter.

4. 4

   Divide the batter between the tins and bake in the centre of the oven for 25 mins, until a skewer inserted in the centre comes out clean. If wet batter remains on the skewer, bake for another 5 mins, then check again. Allow the cakes to cool completely in the tins. They can be made up to two days ahead and stored, well wrapped, at room temperature.

5. 5

   For the ganache, place the chopped dark chocolate in a heat‑proof bowl. Heat the cream in a small saucepan over low heat until steam rises (or microwave). Pour the warm cream over the chocolate and stir until smooth and glossy. Let cool while you prepare the mascarpone cream (or until it becomes spreadable if you skip the mascarpone). This will take 20‑40 mins, depending on temperature. If the ganache is too thin it will run; if too thick it will be hard to spread. Stir regularly until the desired consistency is reached. Transfer the mascarpone, cream, powdered sugar and vanilla extract to a bowl and whisk to soft peaks.

6. 6

   Turn one cooled layer onto a serving plate or cake stand and remove the parchment. Spoon the mascarpone cream onto the centre and spread to the edges, trying not to disturb the cake crumbs. Cover with the second layer on top. (Alternatively, use a quarter of the ganache as a filling.)

7. 7

   Cover the top and sides of the cake with ganache using a spatula, then optionally sprinkle a few sea‑salt crystals. Let stand for about 1 hr until the ganache thickens slightly, or chill for 30 mins before serving. The cake will keep in the fridge for up to two days (or, if it is only a ganache cake, store in an airtight container at room temperature for up to four days). Remove from the fridge 1‑2 hrs before serving.