Gluten Free Chocolate Bundt Cake
Because this cake is so rich in chocolate, you can serve slightly smaller pieces.
Servings: 12 -16 servings
Ingredients
- 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
Ganache
- ½ cup heavy cream
- 1 cup chopped bittersweet or semi-sweet chocolate chips
- Optional: top with chocolate chips or chocolate sprinkles
Instructions
- 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.