Chocolate "Love" Cakes {Gluten-free}

Total Time
Yields 21 cakes

These have the best texture the day after baking them. On baking day, they have a more spongy texture, by day 2 they have the perfect moist crumb!

Ingredients

    Cake

    • 2 cups good quality gluten-free all-purpose flour blend*
    • 1 tsp. xanthan gum (omit if using a flour blend that contains xanthan)
    • 2 cups sugar
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 1 cup (2 sticks) salted butter
    • 1/3 cup cocoa powder (for extra dark color, use part or all Hershey's special dark cocoa)
    • 1 cup water
    • 1/2 c. buttermilk
    • 2 large eggs
    • 1 tsp. pure vanilla extract

    Fudge Frosting

    • 1/2 cup butter
    • 1/2 cup cocoa powder (I do 1/4 cup Hershey's dark cocoa, 1/4 cup regular cocoa)
    • 3 2/3 cup powdered sugar
    • 6-7 Tbsp. milk
    • 1 tsp. pure vanilla extract

    Directions

      Cake:

      1. Spray cooking oil in the bottoms and sides of your heart shaped pans or muffin pan and set aside.
      2. In your mixing bowl, combine flour, xanthan gum, sugar, baking soda, and salt and set aside.
      3. In a medium saucepan, combine butter, cocoa, and 1 cup water. Bring just to boiling, whisking constantly. Remove from heat and add to dry ingredients, beat until combined.
      4. Add buttermilk, eggs, and vanilla and beat for one minute on low-medium speed.
      5. Pour batter into prepared pan.
      6. If using the mini heart shaped pan or cupcake pan, pour ¼ cup of batter into each opening.
      7. Bake at 350° for 17 minutes or until a toothpick comes out clean or with a few crumbs (no wet batter).
      8. Let cool in pan for 4 minutes, then turn over pan and the little cakes should just fall out.
      9. Wait to frost until completely cool.

      Frosting:

      1. Using a medium glass bowl, melt the stick of butter in microwave.
      2. Whisk in cocoa powder, then return to microwave for 1 minute.
      3. Add powdered sugar and milk alternately, beating with a hand mixer until creamy.
      4. Add vanilla last, beating in until mixed well.
      5. If you use this frosting while still warm, it is easily spreadable and has the glossy finish when dried like you see in the photo but can slide off of whatever you are frosting. If you let it cool completely, then it firms up and can be placed into a pastry bag for piping for decorating cakes or cupcakes. The icing can be refrigerated to use later; just microwave 10 seconds at a time, and stir, until you get to the right consistency for piping or spreading.

      by

      Recipe Notes

      As always, be sure to double-check your ingredients for gluten. Feel free to try this with your preferred gluten-free flour blend, but I only guarantee a delicious, non-gritty result if you use one of the flours I recommend - gfJules or Gluten Free Mama.

      For the cocoa powder, I like to use about 1/2 of dutch-processed or Saco blend cocoa and 1/2 Hershey's special dark cocoa. That is how I achieve a nice dark brown to my cupcakes and icing.

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