Gluten-free chocolate-fudge cake

105

PREP TIME

10 min

TOTAL TIME

40 min

Serves

10

Gluten-free chocolate-fudge cake

Photo, Michael Alberstat


Ingredients

  • 1 cup milk , at room temperature
  • 2 tbsp instant coffee granules
  • 2 eggs
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 tsp vanilla
  • 1 cup gluten-free all-purpose flour , preferably Bob's Red Mill
  • 1 cup cocoa powder , preferably Fry's
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp xanthan gum
  • 1/2 tsp salt

Glaze

  • 1/4 cup 35% cream
  • 56 g semi-sweet chocolate , finely chopped (about two squares)
  • 1 tbsp honey , or corn syrup

Instructions

  • PREHEAT oven to 350F. Lightly spray a 10 inch Bundt pan with oil.
  • WHISK milk with coffee in a large bowl until completely dissolved. Whisk in eggs, sugar, oil and vanilla. Whisk flour with cocoa, baking powder and soda, xanthan gum and salt in a medium bowl. Whisk into milk mixture. Scrape batter into prepared pan.
  • BAKE in centre of oven until a cake tester inserted into cake comes out clean, 25 to 30 min. Transfer pan to a rack to cool completely, about 40 min. Invert pan onto a cake plate.
  • POUR cream into a microwave-safe bowl. Microwave on medium until hot, 1 min. Immediately add chocolate and stir until melted and mixture is smooth. Stir in honey. Or heat cream in a small saucepan over medium until it almost comes to a boil. Add chocolate. Stir just until melted. Stir in honey. Drizzle over cake and top with chocolate curls. Cake will keep well, covered, at room temperature, up to 2 days.

Nutrition (per serving)

  • Calories
  • 274,
  • Protein
  • 6 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 12 g,
  • Fibre
  • 12 g,
  • Sodium
  • 556 mg.