Talking all things gluten free chocolate cake
I love creating gluten free recipes for you all, so today we have a new one! This decadent gluten free chocolate fudge cake is the perfect indulgence. If you are a chocolate cake lover, gluten or not, you’re going to love this. I wanted to create something heaths a moist and soft sponge. I believe the sponge is so important and should not be drowned in icing for it to be good. So keeping true to that, this chocolate fudge cake is decadent and has an amazing sponge.
The buttercream is thick and very creamy. It has a spreadable consistency and is very thick and rich as well. I think many gluten free chocolate cakes can seem quite dry and crumbly and this one just hits all the right spots. I hope you love this recipe as much as I do, even my non-gluten free friends love it so definitely give it a try!
Bon Apetit,
Zorah
Why is the batter so runny?
The amount of water in the recipe may make you question if you should be adding so much. But trust me this is normal. Chocolate cake batter should be quite runny as this is what gives it that moist and soft sponge texture.
How long does the cake last for?
I actually kept this decadent gluten free chocolate fudge cake out of the fridge for the first 2 days as we were eating a lot of it. I made sure that it is covered with foil or in an airtight container. If you are not planing to eat it constantly, it should keep int he fridge (covered well) for up to 6 days.
Tips for making the perfect decadent gluten free chocolate fudge cake:
- Make sure that you are using a good quality gluten free flour mix. This mix should contain xanthin gum as well, this will help to bind the ingredients together during baking.
- Make sure your butter, eggs and milk are always at room temperature
- After adding in the dry ingredients, make sure to mix on medium speed and only mix until everything is combined. If you overman this could result in your cake sinking after baking. If you feel it needs to be mixed more and there may be some parts left at the bottom of the bowl, I would suggest using a spatula and folding it in by hand.
- I recommend using Dutch process cocoa powder as it is sweeter, but you can use regular cocoa powder as well.
Decadent Gluten Free Chocolate Fudge Cake
Course: DessertCuisine: AmericanDifficulty: Easy10-12
servings20
minutes30
minutesIf you are gluten free you are going to love this recipe! This decadent gluten free chocolate fudge cake is moist, soft and rich! Many of my friends aren’t gluten free, and they absolutely love this. It can be enjoyed by all!
Ingredients
- Ingredients
2 cups granulated sugar
245g gluten free flour mix (with xanthin gum)
80g Dutch processed cocoa powder
2 tsp. baking powder
1 tsp. baking soda
2 large eggs, room temperature
1 cup whole milk
1/2 cup vegetable oil
3/4 cup boiling water
1 tsp. vanilla extract
- Ingredients for chocolate fudge icing
400g butter, room temperature
140g icing sugar, sifted
1/2 cup dutch processed cocoa powder
2 tbsp. honey
2 tsp. vanilla extract
1/4 cup warm water
200g dark chocolate chips/chopped chocolate, melted
Directions
- Method
- Preheat your oven to 180C.
- Place baking paper at the base of two round cake tins (20cm) and spray with a non-stick spray.
- In a large bowl, whisk together the sugar, gluten free flour, cocoa powder, baking powder and baking soda and set aside.
- In a bowl with a stand mixer, add in your eggs, milk, vegetable oil and vanilla and whisk until combined.
- Switch the whisk attachment to a creaming tool and slowly add in your dry ingredients in two parts.
- Make sure to scrape down the base of the bowl between each inclusion.
- Evenly divide the batter between the two cake tins and bake for 30-35 minutes. It may take a bit longer as you are baking two tins at once so make sure to check on the cakes at the 25 minutes mark.
- If you are baking one cake at a time, this time will reduce to 25 minutes.
- Once the cakes are done, remove from the oven and set aside to cool completely.
- Method for chocolate fudge icing
- In the bowl of a stand mixer with a creaming tool attachment add any our butter and cream until eh butter is soft and turned lighter in colour.
- Next add in the icing sugar and cocoa powder mix until combined.
- Scrape down the sides in between additions.
- Now add in the honey, vanilla and warm water.
- Lastly add in the melted and cooled chocolate and mix until the buttercream becomes this and light in colour.
- Frost the cake to your liking and enjoy!
