Chocolate Fudge Cake Recipe

With a crunchy crust and hint of espresso.


2 cups flour (gluten free option: brown rice flour)
2 cups sugar
1/4 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 cup butter
4 tablespoons cocoa
1 cup hot water

1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour (or gluten free)
1/4 teaspoon baking powder
1/2 cup cacao powder
1 tbsp cane sugar (or any kind)
1 tsp espresso grounds
1 tsp cinnamon



Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream butter and confectioners sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 x 12 casserole style dish.

Bake in preheated oven for 5 minutes, and no longer because you will bake it again.


Sift together flour sugar andsalt.

Set aside.

In separate bowl beat eggs, buttermilk, soda and vanilla.

set aside.

In a saucepan bring butter, cocoa and water to a boil.

Combine 3 mixtures and mix till blended.

Pour over crust.

Bake 25 minutes at 350F degrees.

Let cool before serving.

Sprinkle: mix together all sprinkle ingredients and dust over your cake.