Wednesday, January 1, 2020

gluten free chocolate bundt cake

This gluten free chocolate bundt cake gets its fudgy inside and fine scrap from supplement rich teff flour in addition to heaps of margarine and crème fraîche, all delegated with dim chocolate ganache. Because of Vermont Creamery for supporting this post!

gluten free chocolate bundt cake

This gluten free chocolate bundt cake gets its fudgy interior and fine crumb from nutrient-rich teff flour plus loads of butter and crème fraîche, all crowned with dark chocolate ganache.
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes

Servings: 16



  • 2 teaspoons softened butter, for the pan
  • 1 ½ cup (233 g) GF teff flour, plus more for dusting the pan
  • ½ cup (80 g) sweet white rice flour
  • ¼ cup (30 g) tapioca flour/starch (or an additional tablespoon sweet rice flour)
  • 1 cup + 2 tablespoons (100 g) dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons fine sea salt
  • 2 ¼ cup (530 g) packed organic light brown sugar
  • ¾ cup (177 ml) Vermont Creamery Crème Fraîche
  • 8 tablespoons (113 g) Vermont Creamery Cultured Unsalted Butter, melted
  • 2 teaspoons vanilla extract
  • 1 ¼ cups (300 ml) hot water
  • 3 large eggs


  • 4 ounces (113 g) bittersweet chocolate (70% cacao mass), finely chopped (about 1 cup)
  • ¼ cup + 2 tablespoons (90 ml) heavy cream
  • ¼ cup (60 ml) Vermont Creamery Crème Fraîche
  • 1 tablespoon GF whiskey or bourbon (or brandy, dark rum, or extra cream)
  • 1/8 teaspoon fine sea salt
  • ½ teaspoon vanilla extract

whipped crème fraiche:

  • ¾ cup (177 ml) heavy cream
  • ½ cup (120 ml) Vermont Creamery Crème Fraîche
  • 2 teaspoons granulated sugar
  • ½ teaspoon vanilla paste or extract


make the cake: 

Position a rack in the focal point of the stove and preheat to 350ºF. Utilize a baked good brush to completely margarine within a 9 or 10-inch (10 or 12-cup) bundt container, being certain to get into all the little niches and corners. The margarine ought to be at room temperature and the consistency of mayonnaise with the goal that it sticks to the dish, not liquefied which will run down the sides of non-stick skillet and not do any great. At the point when the container is altogether covered, dust the skillet with a couple of tablespoons of teff flour, tapping it around the inside to cover each surface. Turn the skillet over in the sink and tenderly tap the container to evacuate any abundance flour. 

In a huge blending bowl, filter together the teff, sweet rice, and custard flours with the cocoa powder, preparing powder, heating pop, and salt. Include the dark colored sugar, crème fraiche, liquefied spread, vanilla, and boiling water to the player. Include the eggs and rapidly whisk the player until smooth and no irregularities remain. 

Empty the hitter into the readied dish and heat until the top springs back to the touch and a toothpick turns out with soggy scraps, 45-55 minutes. Expel from the stove and let cool at any rate 10 minutes. Modify a wire rack over the bundt container, handle both with broiler mitted hands, and flip the entire thing over. Evacuate the bundt skillet and let the cake cool totally on the wire rack, around 60 minutes. 

make the ganache: 

In a little pot, carry the cream to an uncovered stew over medium warmth. Expel the skillet from the warmth and include the chocolate. Let sit until softened, about a moment, at that point delicately rush until smooth. Rush in the crème fraîche, bourbon, vanilla and salt. The ganache ought to be thick however pourable; if it's excessively slim, let sit at room temperature to thicken up a piece. In the event that it's excessively thick, warm over a low fire for a couple of moments, mixing continually. 

Pour the ganache over the cake. Let set at room temperature until sufficiently firm to cut, 20 minutes or somewhere in the vicinity. 

whip the crème fraîche: 

In the bowl of a stand blender fitted with the whip connection (or in an enormous bowl with an inflatable whisk or electric mixer), join the cream, crème fraiche, sugar, and vanilla. Whip on rapid until delicate pinnacles structure. Serve cuts of cake with huge dabs of whipped crème fraiche. 

Store remaining cake at room temperature for as long as 1 day or refrigerate impermeable for as long as 4 days. Bring to room temperature before getting a charge out of.