Fructose Free Chocolate Mud Cake

mud cake

Serves 8


200g unsalted butter, softened

125g dextrose

1 teaspoon vanilla Extract

3 medium eggs

180ml buttermilk

180g plain flour

50g unsweetened cocoa powder

1 teaspoon bicarbonate of soda

Chocolate Icing

375g Dextrose

125g unsweetened cocoa powder

200g unsalted butter

180ml whole milk

1 tablespoon vanilla extract

Preheat the oven to 180ºc. Grease a cake tin, ideally 20cm circumference

  1. Beat the butter, dextrose and vanilla until creamy
  2. Add one egg at a time, beating well after each addition
  3. Alternatively fold in the buttermilk, flour, cocoa and bicarbonate of soda until well combined
  4. Spoon the batter into the prepared cake tin
  5. Bake the cake for 50 minutes or until cooked when tested with a skewer. Allow to cool for 15 minutes and then turn out to cool completely on a wire rack
  6. For the icing, combine the dextrose, cocoa powder, butter, whole milk and vanilla extract. Use an electric whisk if possible. If the mixture is too dry, add more milk. If the mixture is too sloppy, add more dextrose.
  7. Cut the cake in half. Spoon 1/3 mixture into the middle and spread, sandwiching the two halves together. Spread the remaining mixture on the top of the cake… Happy Eating!

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