Gluten Free Chocolate Fudge Cake

5 from 1 vote

This gluten free chocolate fudge cake is so rich, moist, and deeply chocolaty, finished with a glossy chocolate fudge frosting that's pure indulgence in every slice.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American, British

Diet: Gluten Free

Servings: servings

Calories: 511kcal

Author: Amanda

Equipment

3 8 inch cake pans

Ingredients

Ingredients for chocolate fudge frosting

500 grams dark chocolate chopped
500 milliliters heavy cream
200 grams powdered sugar
150 grams unsalted butter diced
1 teaspoon vanilla extract
¼ teaspoon salt

Ingredients for gluten free chocolate cake

300 grams gluten free all purpose flour
300 grams sugar
70 grams unsweetened cocoa powder
1 ½ teaspoons baking powder Some brands contain gluten, always check to be sure it is gluten free.
1 ½ teaspoons baking soda
½ teaspoon salt
½ teaspoon xanthan gum omit if the flour contains xanthan gum
300 grams unsalted butter melted
300 milliliters buttermilk
3 large eggs room temperature
90 milliliters hot water
1 teaspoon instant coffee

Instructions

How to make chocolate fudge frosting

Place the dark chocolate, cream, powdered sugar, butter, vanilla extract, and salt all in a pan over medium heat.
Stir until the chocolate and butter has melted and everthing is mixed together well.
Remove from the heat and whisk lightly for a couple of minutes to be sure that there are no lumps.
Pour the chocolate fudge mixture into a bowl and set aside to cool.
Once cooled, cover and refrigerate to firm up.

How to make gluten-free chocolate cake

Melt the butter and set it aside to cool slightly. Mix the hot water and coffee in a jug or mug and also set aside to cool slightly.
In a large bowl, mix together flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt.
In a separate bowl, combine the eggs, buttermilk, melted butter, and coffee mixture and mix well.
Add the wet ingredients to the dry ingredients and whisk until smooth. Set aside to let the batter rest and hydrate for up to 15 minutes.
Preheat the oven to 170°C/325°F/Gas Mark 3. Line the sides and bottom of the baking pans with parchment paper.
Divide the chocolate cake batter evenly between the three baking pans ( I like to weigh each of the pans to check I have evenly distributed the cake batter). Place in the oven and bake for 20–25 minutes. Insert a skewer into the center of a cake. If it comes out clean, the cakes are ready, if not bake for a little longer.
Transfer to a cooling rack. Carefully remove from the tins once slightly cooled as the cake will be delicate to handle.

Assembling the gluten free chocolate fudge cake

Once the cakes have fully cooled, you can begin assembling.
If your cake has large domes, you can use a serrated knife to remove the domes to result in a flat top. I find that these cakes don't have a large dome and need very little to no leveling.
Remove the chocolate fudge frosting from the refrigerator. It should be thick but spreadable. If it has been left in the fridge for too long, you might need to let it sit at room temperature until it softens slightly, making it more spreadable.
Place the first layer on your cake stand or plate and use approx ¼ of the frosting layer and spread evenly. Then carefully layer with the second chocolate cake and repeat the frosting. Top with the final layer of cake.
With the remaining frosting, cover the top and sides of the cake. If desired, use the back of a spoon or spatula to create swirls around the top and sides of the cake.

Notes

Recipe Tips

Tip #1: Using good quaility ingredients will make all the difference with the end result.
Tip #2: Using a digital scale to weigh ingredients will make sure that your measurements are correct and is essential when baking for consistent results.
Tip #3: Using an oven thermometer will ensure that the oven is at the correct temperature as some ovens run hotter than others.
Tip #4: Only whisk the chocolate fudge frosting lightly for a couple of minutes to get out any small lumps, as we don't want whipped frosting. You can sieve the frosting if preferred.
Tip #5: Be sure to check that the melted butter and coffee have cooled down slightly, as you don't want the eggs to start cooking when added to hot butter and coffee.
Tip #6: I like to weigh each of the baking pans to check that the cake batter is evenly divided.

Storage:

Store in an airtight container for up to 2 days at room temperature. In the fridge for up to 5 days, allow slices to come to room temperature before serving. I have frozen leftover individual slices wrapped in parchment paper, then in a freezer bag. Defrost at room temperature for a few hours or overnight in the fridge.

Nutrition