Gluten Free Chocolate Bundt Cake with Buttercream Chocolate Frosting

Being honest with yourself, you must admit that in going gluten free there will always be some things you miss eating.

For us, one of these things is chocolate cake. Over the years I have baked a lot of GF cakes but this one truly is the best.

‘Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.’ – Audrey Hepburn

Chocolate Bundt Cake

Ingredients

• 1 cup unsalted butter
• 1 cup strongly brewed coffee
• 3/4 cup cocoa (unsweetened)
• 1 & 3/4 cups gluten free flour (sifted)
• 1 teaspoon xanthan gum (omit if your flour blend already contains this ingredient)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 1/2 cup full fat sour cream

Instructions

1. Preheat oven to 180 degrees celsius
2. Spray a 10 – 12 cup bundt cake pan with cooking spray
3. Combine butter, coffee and cocoa in a microwavable bowl and heat until butter is melted (about 1 minute)
4. Remove from heat and allow to cool for 5 – 10 minutes
5. In a mixing bowl, combine flour, xanthan gum, baking powder, baking soda, salt and sugar
6. Pour the chocolate mixture into the flour mixture and stir well
7. In an electric mixer or with a hand held mixer mix eggs until white and fluffy
8. Combine eggs with vanilla and sour cream and mix well
9. Pour into chocolate and flour mixture and combine well
10. Pour the batter into the prepared bundt pan and bake for 40 – 45 minutes or until tester comes out clean
11. Remove from oven and let it sit in the pan to cool for 5 minutes
12. Turn the cake over, onto a cooling rack and allow cake to cool before frosting

Buttercream Chocolate Frosting

Ingredients

• 125 g unsalted butter at room temperature
• 1 & 1/2 cups powdered sugar
• 1/4 cup cocoa powder (lump free)
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream
• tiny pinch of salt to taste

Instructions

1. Add cocoa to a large stand mixer. Whisk through to remove any lumps.
2. Cream together butter and cocoa powder until well combined
3. Add sugar and cream to cocoa mixture by adding 1/2 cup of sugar followed by 1 tablespoon of heavy cream. Repeat until all sugar and cream has been added.
4. Add vanilla extract and salt and combine well
5. Add a little bit more cream if frosting is too dry, or little bit more powdered sugar if frosting is too wet
6. Transfer cooled cake to your plate of choice. You can now apply the frosting to the cake.
7. (Optional) Sprinkle with some almond flakes or chocolate chips and enjoy with a home made cappuccino…

Please do try this delicious, moist cake and let me know what you thought of the recipe!