Chocolate Fudge Cake (Gluten Free)
What could possibly be better than a moist, soft chocolate fudge cake? It took me a long time to find that chocolate fudge cake recipe - the one that just melts in your mouth. For me, chocolate fudge cake can’t be dry - it has to be gooey and the icing has to be seriously chocolatey.
This chocolate fudge cake has been a total hit over the past few years. The recipe is also the base for my peanut butter chocolate fudge cake, and I’ve used it with all kinds of icing combinations (like peppermint icing for a mint choc chip cake). It is a definite crowd pleaser and it’s also really easy to make.
The recipe serves around 8 people.
Dairy free?
The cake itself could be dairy free if you use a dairy free milk. For the icing, you could use dairy free butter such as the stork baking block and dairy free milk.
Don’t like coffee?
Don’t worry! I promise you can’t taste the coffee at all and it really adds a delicious richness and moisture to the cake. If you really don’t want to take the risk, you could use hot water instead.
Ingredients
For the cake:
350g caster sugar
235g gluten free self raising flour (I use Freee)
70g cocoa powder
3 eggs
1tsp vanilla extract
2tsp baking powder
235ml milk (or dairy free alternative)
235ml weak, hot coffee
117ml vegetable oil
For the icing:
113g unsalted butter (melted)
50g cocoa powder
375g icing sugar
80ml milk
1 tsp vanilla extract
Method
Pre-heat the oven to 180°C.
In a large bowl combine the dry ingredients: the flour, sugar, cocoa powder and baking powder.
Whisk in the eggs, milk, oil and vanilla and combine. Then gently (so you don’t get hot coffee everywhere!) whisk in the coffee.
Grease two cake tins, and pour in the runny cake mix. Bake for 35 minutes or until the cake springs back when poked in the middle/a skewer inserted into it comes out clean. Once the cake is ready, leave to cool in the tins for 10 minutes before transferring to a cooling rack.
Meanwhile, make your icing. Combine the cocoa powder and the melted butter. Gradually mix in the icing sugar and the milk, alternating between the two. Stir in the vanilla extract. If the flavour is too strong or the mixture is too runny, add more icing sugar. If the mixture is too stiff, add a little more milk.
Once the cake is completely cooled, frost with your chocolate icing and dig in.
