Thursday, November 15, 2012

Gluten Free Spiced Chocolate Bundt Cake

2 1/2 cups gluten free flour blend
2 teaspoons guar gum
3 teaspoons gluten free baking powder
3/4 cup pure chocolate powder
4 large room temperature eggs
1 cup room temperature butter 
1/2 cup Greek yogurt
1/2 cup milk
1 1/2 cups sucanat (natural sugar) or white superfine sugar
2 teaspoons cloves

Preheat oven to 350 F

Sift all the dry ingredients. Set aside. Whisk all the wet ingredients. Set aside. Butter a large Bundt cake pan and sprinkle chocolate powder over the top.

On medium speed, beat butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well in between.

On low speed, add about 60% of the flour mixture followed by the wet ingredients. Add the rest of the flour to the mixture.

Pour into the pan. Bake for 50 to 60 minutes or until a stick inserted into the middle comes out clean. Leave the cake to cool completely in the pan on a cooling rack before you take it out.

1/2 cup dark chocolate chunks
1/2 cup cream

Heat cream in a saucepan on medium heat to hot (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.

Drizzle over the top of the cake to serve.


Anonymous said...

When you say 1/2 cream what type of cream & how much? I'm new a this. Thanks Bonnie

Mia said...

I'm so sorry! It's meant to be 1/2 cup cream

Anonymous said...

I don't have Greek yogurt
can I use a vanilla yogurt instead?

Mrs. Lee said...

thanks for sharing this lovely Spiced Chocolate cake. I never dream of Cloves and get along with chocolate !! Will try it one day. Greek yogurt is a very thick, Can I substitute with others as I can't have it in Penang. Thanks

Mia said...

Anonymous - yes you can. Thank you very much Mrs. Lee. Yes you can.

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