Ingredients
The following ingredients have 4 Servings
- Chocolate Fudge Cake Ingredients
- 1 1/2 cups 222 g gluten free flour Order Here
- 1/3 cup unsweetened cocoa powder (see notes)
- 3/4 cup sugar
- 1/2 cup avocado oil (or vegetable oil Order Avocado Oil here)
- 2 eggs (separated)
- 3 ounces melted dark chocolate Order Here
- 1 teaspoon gluten free baking powder Order Here
- 1/2 teaspoon baking soda
- 1/3 cup strong coffee or espresso
- 1/2 cup buttermilk or milk
- 2 teaspoons pure vanilla extract Order Here
- 1 teaspoon salt
- Chocolate Buttercream Frosting Ingredients
- 1/2 cup unsweetened cocoa (see note)
- 16 tablespoons butter (softened at room temperature)
- 3 1/2 cups confectioner's sugar (you may need more)
- 2 tablespoons milk or cream
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
Instruction
- !Cake Instructions
- Separate eggs. Whip egg whites until medium peaks, not completely stiff. Set aside.
- Sift together flour, baking powder, baking soda, salt. Set aside.
- Melt chocolate in microwave, turning every 30 seconds and stirring,
- Sift unsweetened cocoa. Add cocoa to hot coffee or espresso, stir.
- Stir into melted chocolate. Add oil. Stir well.
- Beat egg yolks with sugar for a few minutes to well incorporate.
- Add chocolate mixture.
- Add in flour mixture.
- Add in milk. Mix for at least one minute.
- Add in vanilla. Mix.
- Fold egg white mixture in by hand.
- Fill cupcake liners 3/4 of the way. This will make 12-14 cupcakes.
- Bake for 12-15 minutes at 350 degrees F.
- Cool completely before frosting.
- !Chocolate Buttercream Frosting Instructions
- Using a stand mixer or electric beater, whip butter until soft and fluffy.
- Sift together 3 cups confectioner's sugar with unsweetened cocoa
- Reserve remaining two cups confectioner's sugar if you need it.
- Add confectioner's sugar/cocoa mixture a cup at a time. Add salt. Add vanilla.
- Add milk as needed to get texture you want.
- Use remaining confectioner's sugar if you need it.
