Chocolate Gluten Free Fudge Cake

Chocolate gluten free cakes are always a hit among people of all ages. This cake has the appropriate amount of richness and squidge in it, and is also light. These cakes are much better than any other flavor that is available. The cake contains actual cocoa and actual chocolate, and hence tastes of real chocolate. Also, it is termed to be a crowd pleaser, and is sure to satisfy the cravings of everyone, be it a child or a grown up adult, from any part of the globe. In essence, the cake tends to target a huge demographic. Moreover, it is a bit sticky and also chocolaty, without having any trace of bitterness. Even the not so cake friendly have been told to have this one with great pleasure and satisfaction.

Chocolate Gluten Free Fudge Cake is one of gluten free cakes that are considered to be quite versatile, and there are also other variations that can be made from it to suit any birthday party and other occasions. One can halve its quantity of the 6 inch sandwich tins, or have it doubled for the 10 inch or use the quantity given below for the cupcakes. It can be kept exceptionally well in the airtight container for almost a week.


Line and grease two 8 inch sandwich tins, then preheat oven to about 180°C.

Ingredients Required for Preparing the Cake

  • 225 gm light muscovado sugar
  • 100 gm better quality 70% cocoa solids and dark chocolate that is broken to pieces.
  • Two big eggs, beaten
  • 75 gm soft, unsalted butter
  • Vanilla extract, a generous splash
  • 200 ml whole milk
  • 25 gm better quality cocoa
  • Baking powder 1 tsp.
  • rice flour 125g
  • salt, one pinch
  • Bicarbonate of soda, 1tsp.

Ingredients for Rich Chocolate Butter Cream

  • Melted and cooled dark chocolate, 100g.
  • Soft, unsalted butter, 100g.
  • Milk, a splash.
  • Icing sugar, 175g
  • Two broken Cadbury flakes for decoration purpose (optional)

Procedure for Preparing the Cake:

Take a saucepan, place chocolate, milk, and 75 gm of light muscovado sugar, and put on gentle heat. Then stir till the sugar and chocolate have completely melted. Leave the mixture for slight cooling. The remaining sugar is to be whisked with butter till creamy and pale. Then the egg is to be beaten, just before adding salt, vanilla and whisked in chocolate milk. The dry ingredients are to be sifted over liquid batter, and then fold in. The batter is to be divided between the two sandwich tins and baked for about twenty five minutes or so. The cake is to be left to cool in the tins and kept on the wire rack top for about ten minutes for cooling completely.

Procedure for Preparing Butter Cream

The butter is to be whisked for several seconds till it becomes creamy and pale, before sifting half of icing sugar. Then repeat whisking till everything combines. Chocolate is to be added and whisked before sifting on the icing sugar remains. For several minutes, it is to be whisked, splash of milk added for slackening the butter cream slightly. The cakes need to be sandwiched with half of butter cream while the remaining half is spread over cake top. Flakes are to be scattered.