Gluten Free Chocolate Fudge Cake recipes

Ingredients

• 12 tablespoons (168 g) unsalted butter, chopped
• 4 ounces unsweetened chocolate, chopped
• 2 1/2 cups (350 g) all purpose gluten free flour (I used Better Batter)
• 1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (40 g) unsweetened cocoa powder (I have used both Dutch-processed and natural cocoa powders—both work fine)
• 1 1/2 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 3/4 cups (14 fluid ounces) buttermilk, at room temperature (try souring some almond milk if you need dairy-free)
• 3 1/2 cups (400 g) confectioners’ sugar
• 1/2 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 1/2 cups (327 g) packed light brown sugar
• 1/2 teaspoon kosher salt
• 1 cup whole milk
• 4 ounces bittersweet chocolate, chopped
• 1 teaspoon pure vanilla extract

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