Hi everyone and welcome to our culinary corner, the EZ Gluten® Test Kitchen where we create gluten free versions of everyday meals, drinks, and other treats you can safely savor. Join us on our journey of pure imagination exploring delightful and whimsical treats you can make in your kitchen.
Indulge in Decadence: Chocolate River Bundt Cake
For those who dwell in the realm of chocolate dreams, the Chocolate River Bundt Cake is your golden (or should we say, coco-dusted) ticket to a whimsical dessert wonderland. Picture a cake where rich, velvety chocolate swirls with a ganache that glides down its sides like a river of pure indulgence, beckoning you to dive in. Whether it’s for a grand festivity or a personal treat, this cake is a spectacle of sumptuous delight, both to behold and to savor.
We hope you will give it a try and let us know what you think, we would love to see your gluten-free creations! Feel free to leave a comment or post a picture. Questions about this or other recipes, email us at ezglutentestkitchen@elisa-tek.com.
Chocolate River Bundt Cake
Prep Time 15 minutes Cook Time 50 minutes Glaze Time 10 minutes
Total Time 1 hour 15 minutes
Ingredients
For the cake
- 1 ¾ cups sugar
- 1 ¾ cups all-purpose gluten-free 1 to 1 flour
- 1 cup unsweetened cocoa
- 2 teaspoons of baking soda
- 1 teaspoon gluten-free baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup sour cream
- 1/2 cup of vegetable oil
- 1 teaspoon gluten-free vanilla extract
- 1 cup hot water
For the Glaze
- 6 ounces GF semi-sweet chocolate chips or chunk chocolate chopped up
- 2/3 cup heavy cream
- 1 tablespoon light corn syrup
Equipment
- 10-in bundt pan
- Large mixing bowl
- Large heat proof bowl
- Flour Sift
- Mixing spoon or spatula
- Measuring cups
- Small saucepan
- Wire cooling rack
Directions
For the cake:
Preheat oven to 350°F. Grease and flour a 10-inch Bundt cake pan; set aside.
In a large bowl, sift the flour, coco, baking soda, and baking powder together. Add the sugar and salt and whisk the dry mixture together.
Add the eggs, sour cream, oil and vanilla; beat on medium speed for 2 minutes. Add hot water and stir until combined.
Next pour into the prepared pan. Tap sides to help it settle. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes before removing from pan to a wire rack.
While the cake cools prepare the glaze.
For the glaze:
Add the chocolate to a large heatproof bowl. In a small saucepan add the heavy cream and heat over medium-low heat to bring to a simmer, about 3 minutes. Once the cream is simmering remove from heat and slowly stir the cream into the bowl with the chocolate. Add the corn syrup and stir well until there are no clumps. Pour over the cooled cake and enjoy.
Store in an airtight container at room temperature for up to 4 days.
Notes
When measuring gluten-free flour, spoon the flour into the measuring cup and level for the most accurate measurement.
You can use cold coffee in place of water to enhance the chocolate flavor.
You can use yogurt in place of sour cream if you prefer.
If you would like to go vegan, use plant-based yogurt in place of the sour cream. Replace the eggs with a mixture of 1 tablespoon ground flaxseed and 3 tablespoons of hot water. Allow this mixture to sit for 5 to 10 minutes before adding to the wet ingredients.
For extra chocolate goodness, you can add gf chocolate chips to the batter. Be sure to dust the chocolate chips with some GF flour before folding them in. This will help prevent them from falling to the bottom of the pan.
EZGluten® Test Kitchen
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