Egg and Dairy Free Chocolate Fudge Cake

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{has_more=true, offset=20, total=50, results=[{comment_text=best chocolate cake ever!, approved=true, user_name=Soren, hs_createdate=1737423139218, rating_new__1_5_=4, id=22668278127}, {comment_text=It's really good probably my favourite chocolate cake recipe, approved=true, user_name=Fred, hs_createdate=1737423121656, rating_new__1_5_=5, id=22706223698}, {comment_text=So reading the previous reviews I decided to do 2x 20cm cakes which turned out perfect, but as the common thread suggests they took longer than expected, probably 45-50mins. But the texture & taste is divine. I added a chocolate icing to layer them & then fondant for my design, one very happy birthday boy later & its all gone! Great recipe, thanks :-), approved=true, user_name=Andy, hs_createdate=1737423099302, rating_new__1_5_=5, id=22706223695}, {comment_text=This was probably the worst cake I have ever made. Horrid, not at all gooey and fudgy. I'll stick to fresh fruit instead., approved=true, user_name=Liz, hs_createdate=1737423072539, rating_new__1_5_=1, id=22668278124}, {comment_text=Great, super easy cake. Bake in 2 x 20cm tins, middle of the oven for 35 minutes. Super delicious, approved=true, user_name=J, hs_createdate=1737423027486, rating_new__1_5_=5, id=22706223692}, {comment_text=Ran out of both eggs and butter but wanted a treat. This cake was chocolatey, moist and super tastey. I use it as my go to chocolate cake recipe as its super easy too, plus bonus being dairy and egg free for allergy people too., approved=true, user_name=Alyce, hs_createdate=1737423008019, rating_new__1_5_=5, id=22668278121}, {comment_text=I have made this cake numerous times for my grandson who is dairy free, he just loves it. Also it is very moist. Now his mum also uses the recipe. Yep I did use the medium of the 3 wedding tier cake tins my mother brought in the 70's for my oldest sisters wedding., approved=true, user_name=Alanna, hs_createdate=1737422987477, rating_new__1_5_=5, id=22706223687}, {comment_text=Baked this - took a long time, after 45 min in the oven it was still fairly liquidy inside so put it in for another 25 min and that seemed to do the trick. This is a BIG CAKE. I have a 20cm springform tin and it filled it, probably why it took so long to cook. Easy recipe though! Tastes pretty good too., approved=true, user_name=Rachel, hs_createdate=1737422966142, rating_new__1_5_=4, id=22668278117}, {comment_text=Hi there, are you able to half the sugar in this recipe? Thanks. CHELSEA: If you were to reduce the sugar by half the texture of the cake would be very different to what the recipe intends. It might be best to use Chelsea Low GI Sugar instead so you can achieve a pleasant texture and have longer lasting energy., approved=true, user_name=Sacha, hs_createdate=1737422943176, rating_new__1_5_=4, id=22668278115}, {comment_text=Great recipe albeit a little vague. My 2 yr old has a challenging range of allergies unfortunately so it can be a bit of a night mare finding anything free from them all that works well. We chose to go with plain flour for this mix which worked fine. This cooked nicely at 185c on the middle shelf of my Aga for approx 30-35 mins per 8in tin. (I split the mix in 2). To avoid burning on top I placed a baking sheet on the tray above. One of my mixes there was slight leakage as I hadn't quite got my spring form tin secure so do double check this. Luckily it was minimal in my case so not a big clean up job. :), approved=true, user_name=Jade, hs_createdate=1737422443898, rating_new__1_5_=5, id=22668278089}]}