Gluten-Free Chocolate Fudge Cake

Every year on my partner’s birthday I bake a cake from scratch, and even make my own frosting. It’s actually a lot of fun. When I first learned of the many challenges living gluten-free, I wondered how I’d be able to continue the tradition of making her a great cake. Fortunately I love a good challenge, and more importantly I love to bake! For the last two years I’ve made some delicious cakes! This is a recipe that was based off a recipe I found in the book Better Homes and Gardens Cook Book.

This recipe calls for making two cake layers and stacking them on top of each other. If your cakes don’t even-out completely, just take a sharp knife and trim the cakes while stacked so that the edges are flush. This will make spreading the frosting much easier. Also, the more frosting you put in the middle, if any, the harder it will be to get the two layers to stick. Don’t be afraid to get messy… in my opinion, that’s one of the fun parts of cooking. The cleaning up part… not so fun.

The Following gluten-free flour recipe was adapted from the book The Gluten-Free Gourmet Cooks Fast And Healthy by Bette Hagman.

Gluten Free Flour Mix

• 3 cups white rice flour
  
• 1 cup potato flour
  
• ½ cup tapioca flour
  
• 2 tsp xanthan gum
  

Gluten-Free Fudge Cake Ingredients

• 3 oz Baking chocolate (melted squares)
  
• ½ cup Butter or margarine
  
• 2 ¼ cup Brown sugar
  
• 1 ½ tsp Pure vanilla extract
  
• 3 Large eggs
  
• 2 tsp Baking soda
  
• ½ tsp Sea salt
  
• 2 ¼ cup Gluten-free all purpose flour
  
• 1 cup Sour cream
  
• ¼ cup Dark baking cocoa
  
• 1 cup Boiling water
  

Preheat oven to 350º F.

Grease and flour two 9-10 inch cake pans.
Boil water.

In a large mixer bowl, cream the butter till smooth. Add the brown sugar and eggs. Beat the mixture on “med-high” until it’s light and fluffy (about 5 min). Turn the mixer to “low” and beat in the vanilla and melted chocolate squares, then the baking soda, and then the sea salt. Mix the baking cocoa with the gluten-free flour. Add the gluten-free flour/cocoa mix alternately with the sour cream, beating on “low” speed, until smooth. Pour in the boiling water and stir with a spoon until blended. Pour the mixture into the two prepared pans. Bake for about 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cool.

Now you can either find some cake frosting that does not contain any glutenous ingredients, or you can use the following recipe to make your own creamy, delicious frosting.

Gluten-Creamy Chocolate Frosting Ingredients

• 2 ¾ cups Confectioners’ sugar
  
• 6 tblsp Cocoa Powder
  
• 6 tblsp butter
  
• 1 tsp Pure vanilla extract
  
• 6 tblsp evaporated milk
  

In a medium bowl, sift together the confectioners’ sugar and cocoa and set aside. Using your mixer that is already out, cream butter in a large bowl until smooth, then gradually beat in the sugar mixture alternately with the evaporated milk. Add the vanilla and beat on “medium-high” until light and fluffy. If needed, either add more milk or more sugar based on your preference.

Wait until the cakes are completely cool before adding frosting. Place one cake on the serving plate and spread a layer of frosting on top. Place the other cake on top of it and make a solid seal. Using a rubber spatula, spread the frosting on the double-layer cake from the top down to the bottom. If you don’t get it perfectly even, who cares! It’s a home-made chocolate cake. Nobody’s going to complain as they’re scarfing down this cake, trust me!


*Make sure to check out my other gluten free recipes! Look out for upcoming reviews of gluten free products!