Gluten Free Fudge Cake

Name: Gluten Free Fudge Cake
Total time: 3000 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 cup Sugar; 1 3/4 cup Cup4Cup Flour; 3/4 cup Premium Cocoa; 1 1/2 tsp Baking Power; 1 1/2 tsp Baking Soda; 1 tsp Sea Salt; 2 Eggs (Lightly Beaten); 1 cup Whole Milk; 1/2 cup Vegetable Oil; 2 tsp Pure Vanilla Extract; 1 cup Hot Coffee; 1/2 cup Butter (melted and cooled slightly); 2/3 cup Premium Cocoa; 3 cup Powdered Sugar (Sifted); 1/3 cup Whole Milk; 1 tsp Vanilla Extract; 1 pinch Salt

cmcl84 @cook_3205376

Gainesville, Texas

Gluten Free Fudge Cake

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Ingredients

50 mins

8 servings

Cake Batter
2 cupSugar
1 3/4 cupCup4Cup Flour
3/4 cupPremium Cocoa
1 1/2 tspBaking Power
1 1/2 tspBaking Soda
1 tspSea Salt
2Eggs (Lightly Beaten)
1 cupWhole Milk
1/2 cupVegetable Oil
2 tspPure Vanilla Extract
1 cupHot Coffee
Cake Frosting
1/2 cupButter (melted and cooled slightly)
2/3 cupPremium Cocoa
3 cupPowdered Sugar (Sifted)
1/3 cupWhole Milk
1 tspVanilla Extract
1 pinchSalt

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Steps

50 mins

1

Preheat Oven to 350°F. Grease two 8-9" cake pans. Set aside.
2

Combine the Sugar, Cup4Cup Flour, Cocoa, Baking Powder, Baking Soda, and Salt in large mixing bowl.
3

Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
4

Evenly distribute the cake batter between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.
5

Make the frosting. Whisk the melted butter into the cocoa powder until thoroughly combined. Alternate adding the sugar with the milk while beating until the frosting is smooth and glossy and a spreadable consistency. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
6

Frost the cooled cakes as desired.