Gluten Free Chocolate Fudge Layer Cake

Name: Gluten Free Chocolate Fudge Layer Cake
Prep time: 15 min
Cook time: 35 min
Yield: 16
Ingredients: Cake:; 2 cups (500 mL) Robin Hood® Gluten Free Flour Blend Robin Hood® Gluten Free All Purpose Flour Blend; 2 tsp (10 mL) baking soda; 1/2 tsp (2 mL) salt; 1/2 cup (125 mL) butter, softened; 2 cups (500 mL) packed brown sugar; 3 eggs; 1 1/2 tsp (7 mL) vanilla extract; 3 oz unsweetened chocolate, melted and cooled; 1 cup (250 mL) plain yogurt; 1 cup (250 mL) boiling water; 1/2 cup (125 mL) butter, softened; 2 oz unsweetened chocolate, melted and cooled; 4 cups (1 L) icing sugar, sifted; 1/3 cup (75 mL) milk; 1 tsp (5 mL) vanilla extract

Prep Time 15 mins

Cook Time 35 mins

Serves 16

Difficulty N/A

Ingredients

Cake:
2 cups (500 mL) Robin Hood^® Gluten Free Flour Blend
2 tsp (10 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter, softened
2 cups (500 mL) packed brown sugar
3 eggs
1 1/2 tsp (7 mL) vanilla extract
3 oz unsweetened chocolate, melted and cooled
1 cup (250 mL) plain yogurt
1 cup (250 mL) boiling water
1/2 cup (125 mL) butter, softened
2 oz unsweetened chocolate, melted and cooled
4 cups (1 L) icing sugar, sifted
1/3 cup (75 mL) milk
1 tsp (5 mL) vanilla extract

Robin Hood^® Gluten Free All Purpose Flour Blend

Directions

Step 1:

Preheat oven to 350°F (180°C). Grease 2 9” (23 cm) round cake pans.

Cake

Step 2:

Combine flour blend, baking soda and salt in a medium bowl. Set aside.

Step 3:

Beat butter and brown sugar until well combined. Add eggs, beating after each addition. Beat in vanilla and cooled chocolate. Add reserved flour mixture to chocolate mixture alternately with yogurt, beating on low speed just until batter is smooth.

Step 4:

Stir in boiling water (batter will be thin). Pour batter into baking pans.

Step 5:

Bake in preheated oven 30-35 minutes or until a toothpick inserted in centre of cake comes out clean. Cool on wire racks in pans for10 minutes. Remove from cake pans and continue cooling on wire cooling racks.

Icing

Step 6:

Cream butter and cooled melted chocolate. Add 2 cups (500 mL) of icing sugar and beat until well combined. Add milk and vanilla. Beat in remaining icing sugar gradually. Blend well.

Assembly

Step 7:

Place one layer of cake on serving platter. Spread with about 1 cup (250 mL) of icing. Place second layer on top. Spread top and sides of cake with remaining icing.