Yellow Cake with Fudge Frosting (Gluten Free)

What is better than a soft and fluffy Yellow Cake with rich Fudge Frosting? A soft and fluffy GLUTEN-FREE Yellow Cake with rich Fudge Frosting.

Cake Batter:
1 cup butter, softened (226 g)
2 cups Monk Fruit Sweetener with Erythritol (Granular) (400 g)
2 large eggs, separated and at room temperature
2 large egg yolks, at room temperature
1 Tbsp. pure vanilla extract
2 cups gluten-free all-purpose flour blend (280 g)
2 tsp. baking powder
1 tsp. sea salt
1 cup whole fat buttermilk, at room temperature (240 g)

Fudge Frosting:
3¼ cups Monk Fruit Sweetener with Erythritol (Powdered) (400 g)
⅔ cup unsweetened cocoa powder (80 g)
1½ sticks (12 Tbsp.) butter, very soft (150g)
⅓ cup coffee, boiling hot (80 g)
2oz semi-sweet chocolate, melted (60 g)
1 tsp. pure vanilla extract

Make Cake Batter:
Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease and flour two 8” round cake pans (or grease bottom and sides and line bottoms with parchment); set aside.

In a medium bowl, whisk together flour blend, baking powder and salt; set aside.

In a large bowl, cream butter and sugar until light and fluffy, 2 minutes.

Add egg yolks, one at a time, beating just until each has disappeared into the batter. Mix in vanilla extract.

Alternate adding dry ingredients with buttermilk, beginning and ending with dry ingredients. Scrape down the sides of the bowl.

In a medium bowl, whip egg whites to stiff peaks. Sacrifice about ¼ of the egg whites and stir into the batter vigorously to lighten batter slightly. Fold remaining egg whites gently into the batter.

Divide batter between prepared pans and spread to edges. Bake for 30-32 minutes, until cake springs back when lightly touched or a toothpick inserted into the center comes out clean.

Cool in pans on cooling rack for 10-15 minutes. Remove from pans to cool completely.

Make the Fudge Frosting:
Whisk together Monk Fruit Sweetener with Erythritol (Powdered) and cocoa in large bowl. Add butter, vanilla and boiling hot coffee (or water) and beat until smooth. Pour in melted chocolate, continuing to mix until combined.

Place bowl of frosting in refrigerator for 30 minutes until spreadable. Spread in between and on top and sides of cake.

Makes 12 servings.

Cook's Notes: Cake will keep at room temperature for up to 3 days. It may also be stored in the refrigerator for up to one week. For longer storage, cut slices and freeze them individually.