Who doesn’t love chocolate fudge cake? I am always reminded of the scene from the Matilda movie where Bruce Bogtrotter manages to see off an entire chocolate cake when making them myself. You could say that his dedication to eating it shows just how delicious they can be!

Although lovely, some people can’t really eat chocolate fudge cake due to allergy reasons. The biggest issue is often to do with the gluten content which is not for everyone. I get it, we’ve all been there and bought Walmarts gluten-free alternative chocolate cake that tastes like dust. So, I decided to try my hand at creating a gluten-free chocolate fudge cake that actually tastes nice.

I think it’s fair to say that I did the job. After serving this to my two boys, they asked for more and were full of compliments! This isn’t always the case when they’re trying new recipes, so if it’s good enough for them then I believe that it’s good enough for anyone!

As seen above, I also tried my hand at a bit of chocolate icing. I’m still improving in that area, but overall I think they look pretty nice. Of course, when it comes to feeding young boys – they’re not really bothered by presentation so it’s always a no-risk scenario to experiment on their food!

Sadly, I forgot to photo the insides of the cake after it was cut. Needless to say, it was oozing with delicious fudge that blended into the chocolate perfectly. Again, I see this as a compliment to my work that we were all too busy eating to bother taking new pictures. Sorry, but you’ll have to take my word on this one!

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup boiling water

Instructions:

1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat the sugar and butter together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
6. Stir in the boiling water until fully combined. The batter will be thin.
7. Pour the batter evenly into the prepared pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cakes from the oven and let cool completely in the pans.
10. Once cooled, remove the cakes from the pans and place one cake on a serving plate.
11. Spread a layer of frosting over the top of the cake, then place the second cake on top.
12. Cover the entire cake with a layer of frosting.
13. Serve and enjoy!

Note: For a dairy-free version, you can use almond milk or another non-dairy milk in place of the buttermilk, and a dairy-free alternative to butter in place of the unsalted butter.