This chocolate gluten free bundt cake has tons of wealthy taste from melted chocolate and cocoa powder, and a moist, tender, crumb. Do not skimp on the chocolate ganache glaze!
Why I really like this recipe
Most chocolate muffins have both cocoa powder or melted chocolate. This bundt cake has each baked into the batter, for a real, wealthy chocolate taste.
And since it is baked in a bundt pan, it appears to be like stunning with out making a layer cake with frosting. A 2-ingredient chocolate glaze provides some additional wealthy chocolate taste, and making a dramatic presentation in a snap.
When you’re one of many many readers who has requested me if one of many different gluten free muffins recipes on the weblog will be made in a bundt pan, this recipe is for you!
And make sure you learn my skilled suggestions to get the cake out of the pan reliably, each time, and delight your visitors with this simple recipe!
What’s in it
Recipe Elements
- Gluten free flour: A well-balanced all function gluten free flour mix with finely floor rice flours supplies the spine for this tender cake. Make sure to add xanthan gum in case your mix would not have already got it listed as an ingredient.
- Baking powder & soda: Add rise and assist the cake brown within the oven.
- Salt: Brings out the opposite flavors and balances the sweetness.
- Butter: Provides richness, moisture, and tenderness. We use unsalted butter as a result of it has much less moisture than salted, after which we will management how a lot salt the recipe has.
- Sugar: Granulated sugar provides tenderness and sweetness.
- Eggs: Add rise, construction, and the yolks give the cake a young crumb.
- Vanilla: Provides depth of taste to your bundt cake.
- Cocoa powder: Dutch-processed cocoa powder will get blended with scorching water for a easy, wealthy chocolate sauce.
- Chocolate: Baking chocolate in bars or disks (not chocolate chips, which include wax to assist them preserve their form) add numerous chocolate taste. You need to use semi-sweet or darkish chocolate.
- Milk: Use complete or 2% milk, by no means skim, so as to add fats which reinforces taste and makes for a extra tender crumb.
Find out how to make a gluten free bundt cake
Make the cake batter base
- In a separate bowl, whisk collectively the dry substances (gluten free flour with xanthan gum, baking powder, baking soda, and salt).
- In a stand mixer with the paddle attachment or a big bowl with a handheld mixer, beat collectively butter and sugar, then add eggs, and vanilla.
- In a medium measurement bowl, place cocoa powder and blend with scorching water till easy. Add melted chocolate to the identical bowl, and set it apart.
- To the butter and egg combination, add the dry combination in 3 batches, and milk in 2 batches, starting and ending with the flour combination. Beat till simply mixed.
End the batter and bake
- Utilizing the mixer or by hand with a mixing spoon or spatula, mix the chocolate combination with the ready yellow cake batter.
- Combine simply till no white streaks stay. The cake batter shall be thick.
- Grease a typical 12-cup light-colored metallic bundt pan.
- Scrape the batter into the ready pan, and unfold into an excellent layer.
- Bake the cake for about 50 minutes, or till a toothpick comes out clear.
Cool and glaze the cake
- Enable the cake to take a seat within the pan on a wire rack to chill for about 20 minutes.
- Pull the sides of the cake away from the edges of the pan. Slide a silicone spatula alongside the middle gap to separate it from the cake.
- Invert the pan and wire rack so the rack is on the countertop, and faucet the surface of the pan with a wood spoon.
- Enable to chill for one more half-hour. Carry off the cake pan to disclose the cake.
- Enable the cake to chill utterly. As soon as the cake has cooled, for a cake with an excellent backside, use a big knife to slice off the dome of the cake to stage it.
- Pour a easy chocolate glaze excessive of the cake, permitting it drip down the edges.
- Slice and serve as soon as the glaze has set!
substitutions
Ingredient Substitutions
Dairy free
To make this cake dairy free, strive changing the butter with vegan butter sticks. My favourite manufacturers are Soften and Miyoko’s Creamery, and I’ve heard good issues about Nation Crock model. You want a nondairy butter that in strong sticks at room temperature, otherwise you will not be capable to whip it with sugar to kind the cake base.
Attempt changing the milk with unsweetened almond milk or your favourite nondairy milk. Keep away from something fats free, something with added taste, and something that’s thicker than cow’s milk (like canned coconut milk).
For the cream within the chocolate glaze, strive utilizing nondairy whipping cream as an alternative, or canned coconut cream. Be certain your melted chocolate in each the cake and the glaze is dairy free.
Egg free
There are 3 eggs on this comparatively giant cake, and so they present numerous construction. I might strive “flax eggs” as a result of flax gel provides extra construction than “chia eggs” and there may be sufficient chocolate taste within the cake to masks the flax style.
My Professional Suggestions
Skilled suggestions
Put together your pan nicely for simple launch
Bundt pans typically have nonstick coating, however you continue to should grease them nicely with softened or melted butter or impartial oil. Press or paint the fats into each crevice of your bundt pan with a fabric or a pastry brush. In case your bundt pan has any scratches, or is simply older, its nonstick properties could have light over time. Keep away from the heartbreak of a cake that does not come out of the pan in a single piece!
Cool the cake in levels, for excellent launch
After you have ready your cake pan nicely, the following tip is to chill the cake and start to launch it from the edges in levels. Let it cool upright, out of the oven and nonetheless within the pan on a wire rack, for 20 minutes. Use clear fingers to tug the edges of the cake gently away from the pan. Then, run a skinny nylon or silicone knife or spatula between the middle column of the pan and the cake subsequent to it, so it would not stick. Invert the cake onto the wire rack, so the pan is going through you. Enable it proceed to chill for at the least one other 20 minutes, and as much as an hour whole, till the pan is barely heat to the contact. Faucet the surface of the pan with a wood spoon, throughout, after which elevate the cake pan off the cake.
Not each cake is usually a bundt cake
I am usually requested if one in all our “common” muffins will be made in a bundt pan, and the reply is often no. A bundt cake like this one is tremendous moist, however has a denser, tighter crumb than a traditional chocolate or vanilla cake. That is what permits it to carry its form in a fashioned bundt pan and nonetheless come out complete.
Degree your cake
Since a bundt cake bakes the wrong way up, the cake on the prime of the pan turns into the underside of the cake as served. Most muffins bake with at the least a slight dome, and it’ll forestall the cake from sitting flush with the serving plate as soon as it is inverted. To keep away from this, after the cake is totally cool, and earlier than you add the glaze, use a big knife to stage the cake. You too can use a spoon to create a trench within the uncooked batter earlier than baking to stop it from doming.
Soften chocolate in a microwave or double boiler
You may soften the baking chocolate for the batter within the microwave in 20- to 30-second bursts, whisking in between, till melted and easy. You too can soften it in a double boiler by setting a heat-safe glass or metallic bowl over a little bit of gently simmering water in a small pot. Be certain the bowl on prime would not contact the water within the pot. The oblique warmth will soften the chocolate with out permitting it to grab and harden.
FAQs
You may scale back the amount of the entire substances by half to make it in a 6-cup bundt pan by decreasing the yield within the recipe card to six, from 12, servings. It ought to end baking in about 35 minutes, however begin checking for doneness at about 27 minutes.
A normal 8-inch spherical x 2-inch tall cake pan holds 6 cups of batter, and this cake is made in a 12-cup bundt pan. You need to be capable to divide the batter amongst 2 8-inch spherical cake pans and bake it for about half-hour. Nevertheless, for a traditional spherical chocolate cake, I might moderately use our gluten free chocolate cake recipe and double the yield for a layer cake.
If you would like to make a vanilla bundt cake, I like to recommend utilizing our gluten free marble cake recipe, and skipping the half the place you add the cocoa powder and scorching water combination to a portion of the batter.
You may strive, however I do not suggest it. Chocolate chips are made with added wax or different substances to assist them maintain their form even within the oven. We would like increased high quality chocolate that’s made to soften and be baked in muffins and cookies. That is what I imply by referring to “baking chocolate” within the recipe. That may be within the type of disks or bars that you simply chop.
You may strive utilizing a sugar substitute like granulated monkfruit instead of half of the granulated sugar on this recipe. It’s possible you’ll want so as to add extra milk, although, since sugar replacements are usually drying. Pay shut consideration to the uncooked cake batter, and add extra milk by the teaspoonful to attain the same consistency. Coconut sugar is not an excellent substitute for granulated sugar, because it’s a lot heavier, and straight erthyritol on this amount has a really robust, disagreeable cooling sensation.
make forward/leftovers
Storage Directions
This cake may be very sturdy and dense, but additionally moist sufficient to remain contemporary at room temperature for as much as 2 days. Simply make sure you cowl it with a cake dome or tightly wrapped in plastic wrap.
Freezing the cake
For longer storage, you may wrap the entire cake, cooled and unglazed, tightly in plastic wrap and freeze it for as much as 3 months. Enable it to defrost at room temperature after which glaze and serve.
You probably have leftover slices of glazed cake, wrap every slice tightly in plastic wrap and freeze for as much as 3 months. Enable the slices to defrost at room temperature. Even with the glaze, you may velocity up the defrosting by microwaving every slice for about 15 seconds at 70% energy. The glaze should not soften that rapidly.
For the cake
- 2 ½ cups (350 g) all function gluten free flour mix, please click on hyperlink for full data on acceptable blends
- ¾ teaspoon xanthan gum, omit in case your mix already incorporates it
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 12 tablespoons (168 g) unsalted butter, at room temperature
- 1 ¾ cups (350 g) granulated sugar
- 3 (150 g (weighed out of shell)) eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (60 g) unsweetened cocoa powder, Dutch processed is finest; pure works, too (plus 1-2 tablespoons extra to organize the pan if vital)
- ⅔ cup (5 ⅓ fluid ounces) scorching water, when it is nearly to boil
- 4 ounces semisweet or darkish baking chocolate, in disks or coarsely chopped, melted (See Recipe Notes for recommendations on melting)
- 1 cup (8 fluid ounces) milk, at room temperature
Stop your display from going darkish
Make the cake
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Preheat your oven to 325°F. Grease very nicely a typical solid aluminum light-colored 12-cup bundt pan.
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In case your pan is in any respect scratched or if it is older, scatter 1 to 2 further tablespoons of cocoa powder to the pan. Faucet the pan to distribute the cocoa powder throughout to coat the greased pan, and discard any extra. Set the pan apart.
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In a small bowl, whisk collectively the flour mix, xanthan gum, baking powder, baking soda, and salt. Set the bowl of dry substances apart.
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Within the bowl of a stand mixer fitted with the paddle attachment (or a big bowl with a handheld mixer), beat the butter, sugar, and vanilla on medium-high velocity till mild and fluffy (about 5 minutes).
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Add the eggs, and beat on medium velocity till well-combined. The combination ought to be easy and silky.
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In a medium-size, heat-safe bowl, place the cocoa powder. Pour the recent water over the cocoa powder, and whisk till very easy.
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Add the melted chocolate to the medium-size bowl with cocoa powder and water, and whisk once more till easy. Set the chocolate combination apart to chill when you end the bottom of the cake batter.
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To complete the bottom cake batter, to the butter and egg combination within the stand mixer or giant mixing bowl, add the flour combination in 3 components, alternating with the milk in 2 components.
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Combine till simply mixed after every addition, starting and ending with the flour, till every part is simply mixed. Scrape down the edges of the mixer bowl as vital. The batter ought to be mild and easy.
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Add the chocolate combination to the massive mixing bowl with the remainder of the batter. Combine till easy and no white streaks stay, both by hand or within the mixer. The batter shall be thick however smooth.
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Switch the batter to the ready bundt pan. Make sure to unfold the batter into all of the corners of the pan.
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Place the pan within the heart of the preheated oven and bake till a toothpick inserted within the heart comes out clear, rotating as soon as midway via baking (about 50 minutes).
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Take away from the oven and permit the cake, nonetheless within the pan, to chill upright on a wire rack for 20 minutes.
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With clear fingers, pull the sides away gently from the aspect of the bundt pan. Slide a silicone, nylon, or wood spatula or knife alongside the middle gap to assist launch it from the cake.
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Place a wire rack on prime of the pan, and invert the pan and wire rack so the rack is on the countertop, and the pan is going through you. Faucet the surface of the pan throughout firmly, however not with a lot power, with a wood spoon.
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Enable the cake to chill for about one other half-hour, or till the pan is not very heat to the contact. Take away the pan to disclose the cake.
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For a cake with an excellent backside, use a big knife to slice off the very backside of the cake to stage it.
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Enable the cake to complete cooling utterly earlier than including the glaze. If the cake remains to be heat, the glaze will slide proper off.
Make the glaze
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Place the chopped chocolate in a medium heat-safe bowl or 2 cup measuring cup and set it apart.
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Place the cream in a small saucepan and produce it simply to a simmer. Take away it from the warmth as quickly because it reaches a simmer. Pour it evenly over the chocolate.
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Let the combination sit, undisturbed, for 3 to five minutes or till nearly the entire chocolate has begun to soften.
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Gently stir the combination till the chocolate is totally melted and the combination is easy.
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Enable the combination to chill for quarter-hour or till it is thickly pourable. The bowl with the glaze ought to solely really feel barely heat to the contact. If it’s too thick, stir in additional room temperature cream by the drop till it reaches the correct consistency.
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Pour the glaze evenly excessive of the cooled bundt cake, permitting it to drip down the edges. Enable the glaze to set at room temperature or within the fridge for 20 minutes earlier than slicing and serving.
You may soften the baking chocolate for the batter within the microwave in 20- to 30-second bursts, whisking in between, till melted and easy. You too can soften it in a double boiler by setting a heat-safe glass or metallic bowl over a little bit of gently simmering water in a small pot. Be certain the bowl on prime would not contact the water within the pot.
Serving: 1slice | Energy: 507kcal | Carbohydrates: 66g | Protein: 6g | Fats: 26g | Saturated Fats: 15g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.5g | Ldl cholesterol: 85mg | Sodium: 263mg | Potassium: 278mg | Fiber: 5g | Sugar: 35g | Vitamin A: 595IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 3mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
