Very good. I used bundt pan, so needed to cook it a little longer. Made the night before, kept in fridge then frosted with homemade chocolate butter cream frosting. Has a cake/brownie texture. Yum will make again!!
This chocolate cake is some of the best chocolate cake I have ever made/tasted. I made it for my boyfriend's daughter's 8th birthday tonight (my father and mom are gluten-free and I wanted them to all be able to share the same cake), and everyone at the table raved about how good the cake was.
That is really saying a lot, too, because both my boyfriend and his daughter are incredibly picky eaters. I HIGHLY recommend this recipe to anyone looking for a delicious, moist chocolate cake that will please everybody at the table, whether they're used to eating gluten-free or not.
Crazy Cake Gluten Free Chocolate Cake
For the cake
3 cups (420 g) all purpose gluten free flour (I used Better Batter)
1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
1/2 cup (40 g) unsweetened natural cocoa powder (Dutch-processed also works fine)
2 tablespoons white wine (or white balsamic) vinegar
2 teaspoons pure vanilla extract
2 cups (16 fluid ounces) brewed coffee, dry red wine (like Pinot Noir, Merlot or Cabernet Sauvignon), or lukewarm water
For the glaze
6 ounces dark chocolate, chopped
3 tablespoons unsalted butter, chopped
2 tablespoons heavy whipping cream
2 tablespoons brewed coffee, dry red wine or lukewarm water
Preheat your oven to 350°F. Grease a standard 12-cup bundt pan, dust it lightly with cocoa powder and set it aside.
In a large bowl, place the flour, xanthan gum, cocoa powder, sugar, salt, baking soda and cinnamon and whisk to combine well. In a separate medium-size bowl, place the melted coconut oil, vinegar, vanilla and coffee, wine or water, and whisk to combine well. Create a well in the center of the dry ingredients, pour in the wet ingredients and whisk until just combined. The batter will be soft. Pour the batter into the prepared bundt pan and smooth into an even layer. Place the pan in the center of the preheated oven and bake until a toothpick inserted halfway between the center of the bundt pan and the edge comes out clean (about 45 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
While the cake is cooling, make the glaze. Place the chopped chocolate and butter in a small heat-safe bowl and melt in the microwave in 30-second bursts at 70% power or over a double boiler, stirring until melted and smooth. Add the whipping cream and coffee, wine or water, and mix to combine well. Allow the glaze to sit until no longer hot to the touch. Pour the glaze evenly over the top of the cooled bundt cake. Allow to set at room temperature or in the refrigerator before slicing and serving.