Get egg-cited!!! It’s Cadbury egg baking season! Y’all, mini Cadbury eggs are positively dangerous. It’s a 1-pound bag of M&M’s on flavor steroids, essentially. I knew I wanted to make a few recipes with these delicious little devils, and I figured what better way to start than with the world’s chocolatiest cake? No bunny better lay a finger on this baby; it’s so good, I refuse to share…you’ll just have to whip up your own. If you’re into incredibly tender and moist chocolate cake decadence, grab the details below, and hop to it! This is seriously the softest, most flavorful chocolate cake I’ve ever made without the help of Baileys…
Looking for an easy way to make a cake look fancy and neat? Grab some of these Wilton cake combs! I used the second comb pictured, the right side of the comb, to achieve the look above. You should be able to find these at a craft store as well.
Gluten free chocolate fudge cake
Soft, moist chocolate cake for the ultimate chocolate lover
Ingredients
CAKE*One box of Krusteaz gluten free chocolate cake mix (their mix is more like a Devil’s Food than regular chocolate mix)
*111 g (1/2 cup) unsweetened applesauce
*113 g (1/2 cup) fat free plain Greek yogurt *1 1/2 cups fat free or skim milk
*2 eggs
*1 tsp vanilla
FROSTING
*224 grams (8 ounces) of 1/3 the fat cream cheese, softened
*225 grams (1 cup) of fat free Greek yogurt, strained overnight
*16 ounces (4 cups) Lakanto powdered monkfruit
*1 tsp vanilla extract
*1/4 tsp citric acid
*2 TBS milk
Directions
- Preheat oven to 350 and grease three 6-inch round pans and add bake even strips.
- Mix the eggs, vanilla, yogurt, milk, and applesauce together in a stand mixer on medium with the whisk attachment until the mixture gets frothy.
- Add the cake mix and switch to the paddle attachment; blend on medium until everything comes together.
- Pour batter evenly into pans and bake for 35 minutes, until a toothpick comes out cleanly from the center.
- Allow cakes to cool fully before frosting.
- To make frosting, whisk cream cheese and yogurt for 3 minutes before adding in half the powdered monkfruit, 1 TBS milk, and the extract, mixing well.
- Add in remaining monkfruit and 1 TBS milk, mixing well. If making an Easter cake, be sure to dye your frosting with a small amount purple gel dye to achieve a lavender shade during this step.
- Frost the cooled cake as desired; to make a scalloped cake, place your cake in the freezer for 30 minutes after you’ve fully coated the cake.
- Using a scalloped cake comb (linked above), gently press the comb into the side of the cake and turn the cake on a rotating cake table while keeping the comb steady.
- Make a few passes around the cake, cleaning off the comb each time you go around the cake.
- Add a handful of mini Cadbury eggs to the top (found at most grocery stores in the seasonal aisles), and you’ve got yourself a gorgeous cake for Easter celebrations!
12. Keep leftovers covered and in the fridge. Cake slices best served at room temp, so remove and slice 30-45 minutes before eating. Enjoy!
Nutrition
Macros10 servings
287 cal/45 c/7 f/11 p per slice
Kate Bakes Cakes 