#GlutenFree Golden Fudge Cake for #SundaySupper Recipe #BucketList
 
 
A gluten free golden butter cake with thick layers of fudgy frosting!
Author:
Recipe type: cake, dessert, gluten free
Ingredients
For the cake (*See Note):
  • 2 c brown rice flour
  • 2/3 c potato starch
  • 1/3 c tapioca flour or starch
  • 2 t xanthan gum
  • 1 t salt
  • 3 t baking powder
  • 1 1/2 c sugar
  • 12 T (1 1/2 sticks) unsalted butter, at room temperature
  • 4 eggs
  • 1 T pure vanilla extract
  • 1 c buttermilk, at room temperature
For the frosting (**See Note):
  • 1/2 cup cocoa powder
  • 10 cups powdered sugar
  • 8 oz. semi-sweet chocolate, melted and cooled slightly
  • 2 c (4 sticks butter, at room temperature
  • 2 t pure vanilla extract
  • 2/3 cup buttermilk, at room temperature
For the buttery crumb coating:
  • 1 T melted butter
Instructions
For the cake (*See Note):
  1. Preheat the oven to 350°F. Spray with cooking spray or lightly grease two 9" round cake pans, and line with parchment paper.
  2. Sift or whisk together the flours, xanthan gum, salt, and baking powder. Set aside.
  3. In a separate bowl, use an electric mixer or stand mixer to cream the butter and sugar.
  4. Add 1 egg, and beat for a minute or so at high speed, until fluffy. Then add the remaining eggs, one at a time, beating after each addition.
  5. Scrape down the sides of the bowl.
  6. Add the vanilla and beat until smooth.
  7. Reduce the mixer speed to low and alternately beat in the milk and dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients. Scrape down the sides of the bowl after each addition.
  8. Divide the batter between the prepared pans. It will be quite thick. Spread evenly. Bake the cake for about 25 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted into the middle comes out clean.
  9. Remove from the oven, and cool for at least 5 to 10 minutes before turning out of the pan to cool on a rack (I left the cakes in the pan overnight).
For the frosting (**See Note):
  1. Sift together the cocoa powder and powdered sugar to remove any lumps. Set aside.
  2. In a large bowl, using an electric mixer or the paddle attachment of your stand mixer, cream together the melted chocolate and butter until smooth.
  3. Add the vanilla, reduce speed to low, and gradually add the flour and cocoa powder mixture until fully combined.
  4. Slowly add the buttermilk until the frosting reaches your desired consistency. You may need slightly more or less.
For the buttery crumb coating:
  1. Preheat the oven to 350°F.
  2. Using a serrated knife or wire cutter, trim the top of each cake off to make a flat surface.
  3. Take the tops that you cut off, crumble into smaller pieces into a cake pan or baking sheet.
  4. Drizzle the melted butter over the crumbs and toss to coat.
  5. Place in the oven, and bake for 20-30 minutes, or until browned and dried out, stirring and continuing to break the crumbs down smaller as they get crispy, about every 5-10 minutes.
Assembling the cake:
  1. Using a serrated knife or wire cutter, cut each cake in half.
  2. Take one layer and place on a plate or platter. Spread 1 c frosting evenly on top of the layer.
  3. Repeat with the remaining three layers.
  4. Scoop a small amount of frosting into a separate bowl, and put a thin layer on the top and sides of the cake.
  5. Finish frosting the top and sides, reserving some frosting for decoration, if desired.
  6. Press the crumbs into the sides of the cake.
  7. Brush the excess crumbs off the platter, and pipe or decorate with the reserved frosting, as desired.
Notes
Cake adapted from Gluten Free Yellow Cake from King Arthur Flour. *Based on recommendation from King Arthur Flour website, the flours used here are a replacement for 3 c of King Arthur Gluten-Free Multi-Purpose Flour. I used the individual flours, and not their blend. Frosting is a double batch of Chocolate Buttermilk Frosting from Evil Shenanigans. **If you don't want such thick layers of frosting, or don't intend to decorate the cake, you can cut my quantities in half to make a single batch.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2013/01/06/glutenfree-golden-fudge-cake-for-sundaysupper-recipe-bucketlist/