Gluten Free Chocolate Fudge Cake ⋆ Great Gluten Free Recipes for Every Occasion

glutenfreeonashoestring.com

Emily

subheading: Cakes:

12 tablespoons (168 g) unsalted butter, chopped

4 ounces unsweetened chocolate, chopped

2 ½ cups (350 g) all purpose gluten free flour (I used Better Batter)

1 ¼ teaspoons xanthan gum (omit if your blend already contains it)

2 teaspoons baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

½ cup (40 g) unsweetened cocoa powder (I have used both Dutch-processed and natural cocoa powders-both work fine)

1 ½ cups (300 g) granulated sugar

2 eggs (120 g, weighed out of shell) + 1 egg yolk at room temperature, beaten

2 teaspoons pure vanilla extract

1 ¾ cups (14 fluid ounces) buttermilk, at room temperature (try souring some almond milk if you need dairy-free)

subheading: Fudge Frosting:

3 ½ cups (400 g) confectioners’ sugar

½ cup (40 g) unsweetened cocoa powder (I have used both Dutch-processed and natural cocoa powders-both work fine but I much prefer the Dutch-processed)

8 tablespoons (112 g) unsalted butter

1 ½ cups (327 g) packed light brown sugar

½ teaspoon kosher salt

1 cup whole milk

4 ounces bittersweet chocolate, chopped

1 teaspoon pure vanilla extract

Directions at glutenfreeonashoestring.com

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