CHOCOLATE CARAMEL FUDGE CAKE
LEMON & RASPBERRY CAKE
VEGAN STRAWBERRY LEMONADE CAKE
VEGAN COCONUT & RASPBERRY LOAF CAKE
Chocolate caramel fudge cake
SERVES 10-12
330ml whole milk
200g milk chocolate, roughly chopped
65g self-raising flour
200g ground almonds
55g cocoa powder
1 heaped tsp baking powder
165g unsalted butter
45g golden caster sugar
230g light muscovado sugar
55g Bonne Maman Caramel
6tbsp Bonne Maman Mirabelle Plum Conserve (also works well with Apricot or Peach)
4 free-range eggs, beaten
For the chocolate fudge cream
250g milk chocolate, chopped
150ml carton double cream
90g icing sugar
40g unsalted butter, softened
25g Bonne Maman Caramel
25g Bonne Maman Apricot, Peach or Mirabelle Plum Conserve
Chocolate ‘bark’, cocoa and cherries to decorate, see Cook’s tips
Preheat the oven to 180°C/Gas Mark 4 and grease and line three 20cm (8in) deep sandwich tins with non-stick baking parchment. (If
