Gluten-Free Chocolate Fudge Cake

 

This gluten free cake came with a discussion between ChatGPT and I ahhaha. I wanted a fudgy gluten free cake and had it search the internet for me. Then we altered some ingredients, gave it a new icing and here we are.

The idea of the cake came from the iconic Australia's Women's Weekly Children's Birthday Cake Book Vintage Edition. I saw the Cricket Pitch cake which is above minus the cricket pitch and I thought it would make a great base for a Minecraft cake. 

The biscuits unfortunately are not gluten free but if you can find some go for those. I saw on Amazon a box cost $45! So no thanks haha.

The vinegar is used to avoid sour cream.  

This cake is my nephews 14th birthday cake.  I made a Minecraft theme because whenever he is over that is all he plays. Turns out he prefers Fortnite! News to me hahaha.

It was loved by all but my nephew! Boys! I highly recommend you make it anyway. It was lovely and sweet and fudgy and well worth the bake. Enjoy. 

 

🍫 Gluten-Free Chocolate Fudge Cake

Ingredients
1⅓ cups gluten-free self-raising flour
½ cup unsweetened cocoa powder
¾ cup + 1 tablespoon caster sugar
¾ cup brown sugar, firmly packed
2 eggs, straight from the fridge
⅓ cup + 1 tablespoon margarine, melted and cooled slightly
¾ cup + 1 tablespoon Zymil lactose-free milk
1 tablespoon white vinegar
1 tablespoon vanilla extract
¾ cup + 1 tablespoon boiling water

Chocolate Biscuit Fence
3 packets Cadbury Fingers Milk Chocolate Biscuits (Not Gluten Free!)

Green Topping
1 1/2 cups desiccated coconut
2 drops green food colouring

Easy Cocoa Icing Ingredients
2¼ cups icing sugar
⅜ cup cocoa powder (that's 6 tablespoons)
75 g margarine (about 5 tablespoons)
3–4½ tablespoons hot water

Method
Preheat oven to 160°C fan-forced or 180°C conventional.
Grease and line a 20 cm round cake tin with baking paper.
Pour the Zymil into a jug and stir in the white vinegar. Leave for 5 minutes.
In a large bowl, whisk together the GF self-raising flour, cocoa powder, caster sugar and brown sugar. Break up any lumps.
Add the eggs, melted cooled butter, vanilla and Zymil/vinegar mixture. Mix until combined.

Slowly pour in the boiling water, stirring continuously.

The batter will be very thin. That's completely normal, don't add more flour.

Pour into the prepared cake tin.
Bake for 45–55 minutes. Start checking at 45 minutes. A skewer inserted into the centre should come out with a few moist crumbs, rather than completely clean.
Leave the cake in the tin for 10–15 minutes, then transfer to a wire rack.
Allow it to cool completely before icing.

Icing Method:
Make sure the cake is completely cold.
Carefully cut it horizontally through the middle.
Put the bottom layer on your serving plate.
Spread a good layer of icing over the cut surface.
Put the top half back on.
Spread the remaining icing over the top (and sides if you have enough).

Tip: If the cake is very soft/fudgy, chill it for 20–30 minutes before cutting it in half. It'll be much easier to slice without it breaking apart.

Chocolate Biscuit Fence Method - Biscuits not gluten free!
I used Cadbury Fingers Caramel Biscuits but what I actually wanted was Cadbury Fingers Milk Chocolate Biscuits. You can decide. Just know stores either have one or the other. None have both! So annoying. You can substitute for any gluten free biscuits that are similar. 

Once the icing has been applied make sure to have 3 packets ready and wrap the cake with the biscuits. Once the icing dries it make sit harder to add the biscuits and you have to scratch the icing to make it sticky again!

Green Topping method
In a bowl combine the coconut and green food colouring. Sprinkle inside the fence until the top of the cake is covered.

Refrigerate until its time to cut the cake and enjoy!