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
2
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