Gluten Free Chocolate Fudge Cake

INGREDIENTS

Cakes 12 tablespoons (168 g) unsalted butter, chopped

4 oz

unsweetened chocolate, chopped

2 1/2 cups

all purpose gluten free flour (I used Better Batter)

1 1/4 tsp

xanthan gum (omit if your blend already contains it)

2 tsp

baking soda

1/2 tsp

baking powder

1/2 tsp

kosher salt

1/2 cup

unsweetened cocoa powder (I have used both Dutch-processed and natural cocoa powders—both work fine)

1 1/2 cups

granulated sugar

eggs (120 g, weighed out of shell) + 1 egg yolk at room temperature, beaten

2 tsp

pure vanilla extract

1 3/4 cups

buttermilk, at room temperature (try souring some almond milk if you need dairy-free)

Fudge Frosting 3 1/2 cups (400 g) confectioners’ sugar

1/2 cup

unsweetened cocoa powder (I have used both Dutch-processed and natural cocoa powders—both work fine but I much prefer the Dutch-processed)

8 tbsp

unsalted butter

1 1/2 cups

packed light brown sugar

1/2 tsp

kosher salt

1 cup

whole milk

4 oz

bittersweet chocolate, chopped

1 tsp

pure vanilla extract