Thursday, November 15, 2012

Gluten Free Spiced Chocolate Bundt Cake




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.

Glaze:
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.




5 comments:

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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