Name: Fudgy Chocolate Cake with Chocolate Buttercream Frosting
Prep time: 45 min
Cook time: 65 min
Total time: 170 min
Ingredients: 2 cups gluten free flour (I recommend King Arthur Measure For Measure Gluten Free Flour); 2 cups sugar; ½ tsp baking powder; ½ tsp baking soda; 8 Tbsp unsalted butter (straight from the fridge); ½ cup vegetable oil; ¾ cup unsweetened Dutch-processed cocoa powder; 1 tsp salt; 1 cup hot coffee; ½ cup sour cream (straight from the fridge); 2 large eggs (straight from the fridge); 1 Tbsp vanilla; 16 Tbsp unsalted butter (room temperature); 3 ½ cups powdered sugar (sifted); ½ cup dutch-process cocoa powder (sifted); 3 Tbsp half and half or heavy cream; ⅛ tsp salt; 2 tsp vanilla

This chocolate cake is decadent and fudgy and will definitely satisfy your chocolate cravings. Combined with the chocolate buttercream frosting, it is perfect for chocolate lovers. This chocolate cake is also delicious with a vanilla buttercream frosting.

Prep 45

Bake 1 5

Total 2 50

Yield 16 slices

Print Recipe

Prep Time 45

Cook Time 1 5

Cooling time 1

Total Time 2 50

Servings: 16 slices

Course: Dessert

Cuisine: American

Ingredients

For the cake:

2 cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
2 cups sugar
½ tsp baking powder
½ tsp baking soda
8 Tbsp unsalted butter straight from the fridge
½ cup vegetable oil
¾ cup unsweetened Dutch-processed cocoa powder
1 tsp salt
1 cup hot coffee
½ cup sour cream straight from the fridge
2 large eggs straight from the fridge
1 Tbsp vanilla

For the frosting:

16 Tbsp unsalted butter room temperature
3 ½ cups powdered sugar sifted
½ cup dutch-process cocoa powder sifted
3 Tbsp half and half or heavy cream
⅛ tsp salt
2 tsp vanilla

Instructions

For the cake:

Preheat the oven to 350°F. Lightly grease the bottom and sides of an 9-inch round cake pan with nonstick spray. Line the bottom with a circle of parchment paper and spray again with nonstick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.
Roughly cut up the butter into small cubes and place in a small bowl. Add the oil, cocoa powder, and salt to the same bowl and mix well.
Pour the hot coffee over the butter and cocoa mixture. Whisk everything together into a smooth, glossy, runny paste.
Whisk in the sour cream, eggs, and vanilla until fully incorporated.
Add the chocolate mixture to the dry ingredients and whisk until the flour is completely dissolved, about 60 seconds. The batter should be smooth and thick but pourable.
Pour the batter into the prepared cake pan and give it a couple of taps against the counter to break up large air bubbles (this encourages an even crumb). Bake until the cake just starts to pull away from the sides of the pan and a toothpick comes out clean from the center of the cake, about 65 minutes.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

For the Frosting:

With a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
Add the powdered sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more powdered sugar if frosting is too thin or another tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.