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.