If there ever was a cake to end all chocolate cravings this may just be it! From the chocolate chips, to the chocolate ganache, down to the very last crumb of cake, it is all chocolate. The cake is slightly more dense than a normal chocolate cake but not quite as dense as a pound cake. The crumb is very soft and tender, yet it holds together very well.
So the first time I baked this cake it was an utter disaster! I pulled the cake out of the oven and thought it looked a little funky, and after turning it out onto a cooling pan I realized something was not quite right. I let the cake cool for a while and kept debating whether I should try another dessert for our guests coming over that evening. It wasn't until I opened my pantry for something unrelated that I realized I forgot to add sugar to my cake!!! And a whopping 2 cups at that! We all laughed about it and cut a slice to see what it tasted like. Let me tell you, sugar is necessary. I couldn't even swallow the bite! The debate was settled about making another cake. And I'm so glad I did because it really is a delicious, decadent chocolate cake.
The second attempt came with much more success, although the cake was a little more dense and dry than I would've preferred. So the third and fourth time I made this cake I reduced the amount of flour by ¼ cup and reduced the bake time to 40 to 45 minutes and the cake was perfectly delicious.
Tips and Tricks:
- If you prefer not to use coffee you can substitute water. Coffee does a great job enhancing the flavor of the chocolate. You will not tasted the coffee in the final baked product.
- If you're using a lighter-colored baking pan, you may need to bake it a few minutes longer.
- Be careful not to over bake your cake as it will result in the edges drying out.
- If you do not own an oven thermometer, I would HIGHLY recommend one! They are fairly inexpensive and can help you gauge if you oven in actually the same temperature it's telling you. I find that most home ovens can be off by 20-30 degrees! I have one like this: Oven Thermometer
- I used my gluten free flour blend: Amy's gluten free flour blend
- If you have trouble with the cake releasing from the pan, let it cool a little bit longer in the pan before trying again. You can gently run a table knife between the cake and the edges of the pan to help release the cake from the pan too.
- This cake is really delicious the following day after it's baked. In fact, I kind of prefer it the next day! It maintains its moisture very well.
- I've made this with sour cream and Greek yogurt and both worked equally well.
Gluten Free Chocolate Bundt Cake
- 1 cup (2 sticks) unsalted butter
- 1 cup strongly brewed coffee
- ¾ cup unsweetened cocoa
- 1 ¾ cups (263 grams) gluten free flour blend
- 1 teaspoon guar or xanthan gum
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup full fat sour cream or plain Greek yogurt
- ½ cup heavy cream
- 1 cup chopped bittersweet or semi-sweet chocolate chips
- Optional: top with chocolate chips or chocolate sprinkles
- Preheat oven to 350 degrees F. Prepare a 10-12 cup bundt pan by heavily coating with cooking spray.
- In a small saucepan, combine butter, coffee and cocoa and heat until butter is melted. Remove from heat and allow to cool for 5-10 minutes.
- In a mixing bowl, combine gluten free flour blend, guar gum, baking powder, baking soda, salt and sugar together. Pour the chocolate and butter mixture into the flour mixture and stir until combined.
- In a separate bowl, combine eggs, vanilla and sour cream (or yogurt). Pour into the chocolate and flour mixture and combine well.
- Pour the batter into prepared bundt pan and bake for 40-45 minutes, or until tester comes out clean. If you're using a light-colored pan, you may need to bake longer.
- Remove from oven and allow to cool for 5 minutes. Turn the cake over onto a cooling rack and allow cake to cool before frosting.
- Ganache: Pour the heavy cream in a microwave safe bowl or in a saucepan on the stove and heat the milk (approx. 1 minute in microwave). Remove from heat just before it starts to form a film on top of the milk. Pour in the chocolate chips and stir until all the chocolate has melted. Pour the ganache over the bundt cake, allowing it to drip down the sides.
Recipe adapted from: https://www.kingarthurflour.com/recipes/chocolate-fudge-bundt-cake-recipe
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