Gluten Free Chocolate Fudge Cake

Recipes

Chocolate Fudge Cake

Home / Cakes & Puddings / Gluten Free Chocolate Fudge Cake

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Prep Time
Preparation Time
25m
Cook Time
Cooking Time
40m
Serves
Serves
8-10

Rich, dark and cocoa packed this is the ultimate chocolate cake, sure to impress!

  • Ingredients

  • 200g Glutafin Gluten Free Select Multipurpose White Mix
    110g butter at room temperature
    225g Muscovado sugar
    2 medium eggs
    150ml soured cream
    1 tsp gluten free baking powder*
    1 tbsp gluten free cocoa powder*
    50g gluten free 70% cocoa solids chocolate (melted)
    1 tsp pure extract of vanilla

    Fudge Icing

    1 tsp pure extract of vanilla
    175g gluten free 70% cocoa solids chocolate
    250g butter at room temperature
    275g icing sugar, sieved

    *Refer to CUK Food and Drink Directory

    If using Glutafin Gluten Free Multipurpose White Mix use 2 tsp baking powder

    Additional Equipment

    Baking parchment

  • Method

  • 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 cake tins which are greased and have their bases lined. Cook at 180°C/160°C Fan/ Gas mark 4 for 40 minutes, or 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.

Preparation Time - 25m | Cooking Time - 40m | Serves - 8-10

Ingredients

200g Glutafin Gluten Free Select Multipurpose White Mix
110g butter at room temperature
225g Muscovado sugar
2 medium eggs
150ml soured cream
1 tsp gluten free baking powder*
1 tbsp gluten free cocoa powder*
50g gluten free 70% cocoa solids chocolate (melted)
1 tsp pure extract of vanilla

Fudge Icing

1 tsp pure extract of vanilla
175g gluten free 70% cocoa solids chocolate
250g butter at room temperature
275g icing sugar, sieved

*Refer to CUK Food and Drink Directory

If using Glutafin Gluten Free Multipurpose White Mix use 2 tsp baking powder

Additional Equipment

Baking parchment

Method

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 cake tins which are greased and have their bases lined. Cook at 180°C/160°C Fan/ Gas mark 4 for 40 minutes, or 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.

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© 2024. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA