This Gluten Free Chocolate Bundt Cake is a deeply satisfying chocolate bundt cake, one you’ll be dreaming of long after it is all gone. It is luscious and loaded with chocolate flavor, then topped with a chocolate ganache glaze that will have you swooning!
Bundt cakes (named for the pan they are baked in) are a wonderful tradition that began here in America in the 1960s, inspired by generations of sweets that originated in Eastern Europe.
The second-place winner of the annual Pillsbury bake-off in 1966 was a recipe called Tunnel of Fudge Cake. It was baked in a bundt pan and suddenly everyone wanted one so they could replicate the incredible cake. A tradition was born.
Bundt pans give you automatic design and sculpture depending on the shape you use. The decorating is virtually already done by the pan saving you work!
With this cake be certain to butter and flour the pan extremely well. I failed to knock out enough of the flour and wound up with some white spots on the finished cake. Thankfully the glaze covered most of them. But if you want to be sure that doesn’t happen to you, you can use cocoa powder in place of the flour to coat the buttered interior.
Have you discovered Leite’s Culinaria yet? David is the brains and heart behind this wonderful website and all of its amazing recipes. Impeccably written and researched, each one is a winner.
I love bundt cakes and this Gluten Free Chocolate Bundt Cake is a joy to make and serve. I sent half the cake home with a friend so I wouldn’t be tempted to eat it all myself. Yep, it’s that good!
Have a wonderful week my friends!
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Key Ingredients for Gluten Free Chocolate Bundt Cake:
- Gluten Free flour blend, sugar, baking soda, unsalted butter
- Cocoa powder, salt, water, eggs, sour cream, vanilla
- Bittersweet chocolate, heavy cream
When a recipe calls for adding eggs one at a time, break them all into a cup with a spout or a small bowl. You can pour in the eggs, being careful to add one yolk at a time. If an extra one slips in, it won’t hurt. This is much easier and a good way to avoid any bits of eggshell in the cake.
How to make Gluten Free Chocolate Bundt Cake:
- Make the Cake: Preheat the oven to 350°F and butter and flour a bundt pan.
- Whisk together the flour, sugar, and baking soda in a heatproof bowl
- Heat the butter, cocoa powder, salt, and water in a saucepan, stirring until melted and smooth; pour into the dry ingredients and mix until blended, the batter will be very thin
- Beat until you can comfortably hold your hand on the bottom of the bowl then beat in the eggs, one at a time, until fully mixed; beat in the sour cream and vanilla, scraping the bowl and beater or whisk
- Pour into prepared bundt pan and bake 40 to 45 minutes until a toothpick comes out clean; cool in pan 15 minutes then invert onto a wire rack and cool completely
- When cool, transfer to a plate or platter
- Prepare the Glaze: place the chopped chocolate in a heatproof bowl; heat the cream and sugar in a saucepan until hot and sugar is dissolved
- Pour over the chocolate and let it melt for 3 minutes then stir or whisk until smooth and creamy; pour over the cooled cake, letting the glaze drip down the sides of the cake
This recipe makes a very thin batter and I chose to use my stand mixer to blend everything together. I leave my KitchenAid on the counter so it is very handy. If you prefer, feel free to use a whisk and mix it by hand.
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You can adjust any recipe to gluten-free by using 120 grams of my favorite gluten-free flour blend. This recipe was written using this flour blend. If using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup, level off the top with a straight edge, and weigh the flour. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 2 cups (9 ounces; 240 g) gluten-free all-purpose flour blend, plus more for the pan (or use cocoa powder)
- 1-3/4 cups (350 g) granulated sugar
- 1-1/2 teaspoons baking soda
- 1 cup (2 sticks; 227 g) unsalted butter, at room temperature, plus more for the pan
- 1/3 cup (1 ounce; 26 g) unsweetened cocoa powder (optionally plus more for the pan)
- 1 teaspoon kosher salt
- 1 cup (227 g) water
- 2 large (100 g) eggs
- 1/2 cup (113 g) sour cream
- 1 teaspoon pure vanilla extract
- 4 ounces (113 g) bittersweet chocolate, finely chopped
- 1/3 cup + 2 tablespoons heavy cream, or as needed
- 1 tablespoon granulated sugar
- 1/2 tsp pure vanilla extract
- Make the Cake: Position a rack in the center of
the oven and heat to 350°F. Butter and flour a 10- or 12-cup Bundt pan and set aside. Alternately you can use cocoa powder instead of the flour for the pan.
- Place the flour, sugar, and baking soda in a large heatproof bowl and whisk to blend. Transfer to the bowl of your stand mixer or use a hand mixer. Set aside.
- In a saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, until the butter is melted and then whisk until fully incorporated.
- Pour the melted butter mixture into the dry ingredients and beat until completely blended and smooth. The batter will be very thin. Continue beating on low until you can comfortably hold your hand on the bottom of the bowl. Add the eggs, one at a time (see note above), whisking until completely incorporated before adding the next egg. Beat in the sour cream and vanilla until smooth. Scrape the bowl and beater(s).
- Pour the batter into the prepared bundt pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a wire rack. Let cool completely. When cool, carefully transfer to a plate or platter.
- Make the Glaze: Place the chopped chocolate in a heatproof bowl and set aside. Stir the heavy cream and sugar together in a saucepan and warm over medium heat. Stir constantly until the cream is hot and the sugar is dissolved; do not boil.
- Pour the hot cream over the chopped chocolate and let sit for 3 minutes to start melting. Stir or whisk until fully melted and smooth, then mix in the vanilla. If the glaze is too thin, let it sit for a minute or so to thicken as it cools. If it is too thick, set the bowl over a pan of simmering water and warm gently over low heat, stirring constantly. You can also add a teaspoon more cream to thin it slightly if needed.
- Pour the glaze over the top of the cooled cake, easing it over the edges to drip down the sides. Let set about 10 minutes before slicing and serving.
Original recipe from Leite's Culinaria
Amount Per Serving: Calories: 145Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 391mgCarbohydrates: 24gFiber: 1gSugar: 5gProtein: 3g
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