This recipe was originally published in 2015.
The deep chocolate flavor of this rich cake comes from layering 3 types of chocolate in one cake. Easy to make, this cake is large enough to feed a crowd, perfect for parties and entertaining. Best when eaten within 4 days of baking. This gluten-free recipe can be made dairy-free; see instructions below. It cannot be made with egg replacement.
For Dairy-Free Chocolate Bundt Cake, omit 3 tablespoons buttermilk powder and ¾ cup water from the recipe. Combine ¾ cup dairy-free milk of choice
with 2 teaspoons lemon juice or distilled vinegar; add ¾ cup of this liquid to the oil in step 4.
Recipe reprinted with permission from Gluten-Free Baking Classics: The Heirloom Collection (Full Court Press, 2014) by Annalise Roberts.Yields 16 slices
- ¼ cup water
- 1 tablespoon instant espresso coffee powder
- 3 ounces good-quality semisweet chocolate, chopped
- 2 cups Brown Rice Flour Blend
- ½ cup unsweetened cocoa powder (not Dutch processed)
- 3 tablespoons buttermilk powder*
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ¾ teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup canola oil
- ¾ cup water
- 4 large eggs
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure chocolate extract
- 1¼ cups semisweet chocolate chips
- Chocolate Ganache Glaze
1Preheat oven to 350°F. Position rack in center of oven. Lightly grease a 12-cup Bundt pan (10 inches across the top) with cooking spray.
2Bring ¼ cup water to a simmer in a small saucepan. Turn off heat. Add espresso coffee powder and stir until dissolved. Add chopped chocolate and whisk until smooth. Remove from heat and cool until lukewarm.
3Put flour blend, cocoa powder, buttermilk powder, baking soda, baking powder, xanthan gum and salt in a medium bowl and whisk until thoroughly combined. Set aside.
4Combine oil and ¾ cup water in a glass measuring cup. Set aside.
5Beat eggs in large bowl of electric mixer until lemon-colored. Slowly add sugar, 2 tablespoons at a time, and beat until mixture turns pale yellow and thick. Beat in melted chocolate-coffee mixture, vanilla extract and chocolate extract.
6Add flour mixture alternately with oil and water mixture in two additions. Scrape sides and bottom of bowl. Then mix at low speed 1 more minute. Do not overbeat. Stir chocolate chips into the batter.
7Pour batter into prepared pan. Place cake in center of preheated oven and bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Do not open oven door during the first 45 minutes of baking.
8Remove cake from the oven and cool on a rack 10 minutes. Carefully remove cake from pan and cool slightly on rack. Spoon warm Chocolate Ganache Glaze over top of cake and let it drip down the sides. Let cake cool completely before transferring to a cake plate.
Gluten-Free Chocolate Ganache Glaze
MAKES ABOUT ¼ CUP.
Extra glaze that drips down under the rack can be scraped up, rewarmed, and drizzled back over the cake to make a thicker topping.
3 ounces semisweet chocolate, chopped
3 tablespoons heavy cream, coconut cream or dairy-free milk
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1. Place chocolate, heavy cream and corn syrup in a small, heavy saucepan and combine.
2. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth.
3. Remove from heat and add vanilla, stirring to blend. Cool slightly before drizzling over cake. Glaze will thicken as it cools. It should be thickened but still pourable.