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Chocolate Fudge Cake Recipe

Cakes & Desserts

Chocolate Fudge Cake - Glutafin gluten free recipes

Rich, dark and cocoa packed this is the ultimate chocolate cake to beat outright all other rivals. Made with Glutafin Select White Mix and 70% cocoa solids dark chocolate it will impress all who try it!

Preparation time:
25 minutes

Cooking time:
45 minutes

Oven temperature: 180 C / Gas mark 4
1 x 20cm/8" cake


  • 110g/4oz Butter at room temperature
  • 225g/8oz Muscovado sugar
  • 2 Medium eggs
  • 142ml 1 small carton soured cream
  • 200g/ 7oz Glutafin Gluten-Free Multipurpose White Mix
  • 1 x 5ml tsp Gluten free baking powder
  • 1 x 15ml tbsp Cocoa powder
  • 50g/ 2oz 70% Cocoa solids chocolate (melted)
  • 1 x 5ml tsp Pure extract of vanilla

Fudge Icing

  • 1 x 5ml tsp Pure extract of vanilla
  • 175g/ 6oz 70% dark chocolate
  • 250g/ 9oz Butter at room temperature
  • 275g/ 10oz Icing sugar, sieved


1.Beat butter and sugar together with an electric whisk until paler in colour, light and fluffy. Add remaining ingredients and beat for a further 2 minutes until combined.
2.Divide between 2 x 20cm/8" greased and lined cake tins. Cook until the sponge springs back when lightly touched in the centre. Cool in the tins before turning out.
3.Make the icing. Beat the soft butter and half the icing sugar together until smooth, gradually beat in melted chocolate, vanilla extract and remaining icing sugar to make a smooth glossy icing.
4.Sandwich cakes together with a quarter of the icing and cover top and sides with remainder.
5.Chill for 20 minutes to allow icing to set before serving.

To Freeze: Place in a large plastic container with a lid and freeze. Defrost for 3 hours
before serving. Alternatively freeze individual slices in small freezer proof containers.

Gluten free wheat free option: Use 200g/ 7oz Glutafin Gluten-Free Wheat-Free Multipurpose White Mix, 2 x
15ml tbsp milk and remaining ingredients as shown.

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