Gluten Free Fudge Cake
- 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
- Preheat Oven to 350F.
- Grease two 8-9" cake pans.
- Set aside.
- Combine the Sugar, Cup4Cup Flour, Cocoa, Baking Powder, Baking Soda, and Salt in large mixing bowl.
- 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.
- 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.
- 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.
- Frost the cooled cakes as desired.
sugar, cocoa, baking power, baking soda, salt, eggs, milk, vegetable oil, vanilla, coffee, butter, cocoa, powdered sugar, milk, vanilla, salt
Taken from cookpad.com/us/recipes/350847-gluten-free-fudge-cake (may not work)