Gluten Free Double Chocolate Bundt Cake

A rich and decadent gluten free double chocolate bundt cake with a tender crumb and deep, dark chocolate taste. Crowned with a layer of smooth chocolate ganache this cake is one that every baker needs in their recipe box.

I’m not one to make small talk about the weather, but can we please take a moment to talk about this weather?? Good grief. While I know half the country is buried in feet of snow and I shouldn’t be whining about a little {or even a lot} of rain. But here in what is supposed to be “sunny San Diego”, we are having one soggy winter. Day after day of rain has me thinking we relocated to Seattle and no one told me. News flash: I don’t want to live in Seattle. {No offense if you are from Seattle of course.}

All this rain can only mean one thing. LOTS of baking. When it rains, I pour sugar. Yesterday was Sunday and as much as I’m over the rain, I’ve got to confess that there is no better combo than a rainy day on a Sunday with nothing else on the agenda. Can staying in your pajamas and throwing flour around in your kitchen all day ever be a bad thing? I think not.

I tested tons of recipes yesterday and I also had a chance to revisit this Gluten Free Double Chocolate Bundt cake that I’ve been working to perfect. I teased you with a drool-worthy photo of this glorious chocolate-lover’s bundt over on Instagram a few weeks ago and today I’m sharing the recipe which I think is pretty darn good if I do say so myself.  Gluten free baking can be a little tricky {read: dry} but this recipe was rather easy to convert using a simple gluten free flour blend and plenty of buttermilk to keep the cake tender and moist. This bundt has the most lovely crumb texture and I dare you to guess it’s even gluten free. I thought my little taste testers would be on to me, but it turns out they had no clue this cake was made sans gluten.

Another little trick I have up my sleeve when it comes to chocolate cakes is to add a bit of freshly brewed espresso to the batter. It’s not enough to give the cake a coffee taste, but just enough to kick up the chocolate flavor a notch or two so you get more bang for your buck with every bite. The extra liquid also helps to keep this cake for erring on the dry side so it’s a win-win. To keep your gluten free bundt from ending up in the “cake that tastes like cardboard” category, be sure to watch the oven closely so as not to over bake your bundt. A few moist crumbs on a toothpick inserted in the center of the cake and you’re golden.

I’m a minimalist at heart and I adore a classic bundt that is dressed up with a simple chocolate ganache. It’s simple and elegant and just as perfect for any special occasion as it is for the dessert at Sunday supper. You really can’t mess up this simple glaze and when it comes to chocolate, more is better I always say so feel free to pour it on thick! I don’t call this cake a DOUBLE Chocolate Bundt for nothing {wink, wink}.

I hope you’ll make this Gluten Free Double Chocolate Bundt Cake. If you make this recipe, or any other sweet treat from the blog, be sure to tag @brownedbutterblondie on Instagram. Nothing makes me happier than to see what you’re baking up in your kitchen. And don’t forget to follow me on Pinterest for all the latest recipe details straight from the blog.

Happy Baking!

Gluten Free Double Chocolate Bundt Cake

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• Author: Browned Butter Blondie
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 1 1x
• Category: Dessert

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Description

A rich and decadent gluten free chocolate cake with a tender crumb and deep, dark chocolate taste. Crowned with a layer of smooth, dark chocolate ganache this cake is one that every baker needs in their recipe box.

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Ingredients

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For the Cake

• 2 cups plus 2 TBSP gluten free flour (I use Trader Joes gluten free flour blend or Cup4Cup
• 2/3 cup dutch process cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp xanthum gum
• 10 TBSP unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 2 large eggs, room temperature
• 1 cup low fat buttermilk, room temperature
• 1 1/2 tsp vanilla
• 1/4 cup freshly brewed espresso or strong coffee

For the Ganache

• 1 cup semi sweet chocolate chips
• 1/2 cup heavy cream

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Instructions

For the cake

1. Preheat oven to 350 degrees.
2. Generously spray the bottom and sides of a 10-inch bundt pan with nonstick cooking spray.
3. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and xanthum gum.
4. Set aside.
5. In the bowl of an electric mixer, cream together butter and sugar on medium speed until fluffy and pale in color.
6. With mixer on low speed, add eggs one at at time until fully incorporated.
7. Whisk together buttermilk and vanilla in a small bowl.
8. With mixer on low, add flour mixture and buttermilk mixture by alternating, beginning and ending with flour mixture in three additions until barely combined.
9. Do not overmix.
10. Add freshly brewed espresso and mix on low speed just until combined.
11. Pour batter into prepared bundt pan and smooth the top using a spatula.
12. Once filled, tap bundt pan firmly on countertop to release air bubbles.
13. Bake on center rack in oven for 35-40 minutes until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
14. Place pan on cooling rack for 10-15 minutes and then invert cake onto a platter or plate and cool completely before adding the ganache glaze.

For the Ganache

1. Place chocolate chips in a heat safe medium size bowl.
2. Heat heavy cream in a small saucepan over medium heat until simmering.
3. Remove from heat and pour hot cream over chocolate chips.
4. Allow to sit for 2-3 minutes.
5. Stir with a wooden spoon or spatula until chocolate is fully melted and mixture is smooth.
6. Allow glaze to sit for 5 minutes to thicken, stirring once.
7. Pour glaze over cooled cake.
8. Allow glaze to set before serving.

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Notes

Store cake in a cool, dry place.
Gluten free cakes are best if enjoyed within one to two days of baking.