The Home Economics Bit

What’s the difference between Chocolate Cake and Chocolate Fudge Cake?

Chocolate Cake and Chocolate Fudge Cake are two very popular cake recipes, both of which use chocolate as a key ingredient. Yet they are quite different in terms of both flavour and texture. Chocolate cake is made with flour, sugar, butter, eggs and cocoa powder, and its texture is typically moist, fluffy, and tender. Chocolate fudge cake, on the other hand, is made with melted chocolate, butter, flour, sugar, cocoa powder and eggs. It is denser and richer than chocolate cake. Its texture is akin to that of a moist chocolate brownie, making it a decadent chocolate dessert that is much loved by chocoholics like me.

Gluten Free Chocolate Fudge Cake

Gluten Free Mummy
This gluten free chocolate fudge cake has an unmistakeably rich chocolate flavour, and it is super moist. Perfect for any occasion, and sure to impress the chocoholics in your life.
Prep Time 25 minutes
Cook Time 38 minutes
Cooling time 2 hours
Course Dessert
Servings 12 people


  • 125 g good quality dark chocolate ensure it's gluten free
  • 100 g good quality milk chocolate ensure it's gluten free
  • 225 g butter not margarine
  • 1 tbsp instant coffee granules
  • 125 ml boiling water
  • 175 g gluten free self raising flour blend
  • 25 g cocoa powder ensure it's gluten free
  • 1 tsp baking powder ensure it's gluten free
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp xanthan gum
  • 200 g caster sugar
  • 200 g soft light brown sugar
  • 4 medium eggs
  • 75 ml buttermilk

For the chocolate frosting

  • 250 g butter (not margarine) at room temperature
  • 500 g icing sugar
  • 50 g cocoa powder ensure it's gluten free
  • 125 ml condensed milk
  • 1 tsp vanilla extract


  • Preheat the oven to 160ºC (fan).
  • Grease two 8″/20cm cake tins, and line the base of both with parchment paper.
  • In a heatproof bowl over a bowl of simmering water (bain-marie), or in the microwave, melt the milk and dark chocolate together with the butter.
  • Pour the coffee granules into 125ml boiling water and mix to dissolve.
  • Add the coffee to the chocolate/butter mix and stir well until smooth.
  • Sieve the gluten free self raising flour, cocoa powder, baking powder, bicarbonate of soda, and xanthan gum into a separate large mixing bowl.
  • Stir in the light soft brown sugar and the caster sugar, and mix well until all of the dry ingredients are evenly distributed.
  • Mix the eggs with the buttermilk.
  • Add all of the wet ingredients (egg/buttermilk/melted chocolate/butter/coffee) to the bowl of dry ingredients and mix until smooth and glossy.
  • Pour the mixture into the two tins and bake for 35-38 minutes, until a skewer comes out clean.
  • Leave to cool in the tins before removing.

For the chocolate frosting

  • Using a stand mixer or a handheld electric mixer, beat the butter until pale and very smooth.
  • Sieve in the icing sugar and cocoa powder. Beat to combine.
  • Add the condensed milk and the vanilla extract. Beat the mixture until smooth and creamy. Use a spatula to scrape down the sides and base of the mixing bowl as required.
  • Spread or pipe 1/3 of the frosting on the first cake, then place the second cake on top (i.e. sandwich them together with buttercream in the middle).
  • Use the remaining buttercream to decorate the top (and sides, if desired) of the cake. Decorate however you like! Chocolate sprinkles and/or grated chocolate are my preference.
Keyword cake, chocolate, fudge, gluten free