Gluten Free Chocolate Bundt Cake

16 small but rich servings
35 min prep time
02 hrs 40 min total time

A fudgy gluten free chocolate bundt cake that gets extra richness and flavor from cultured butter and crème fraîche plus teff flour, brown sugar, and cocoa. A pour of dark chocolate ganache kissed with whiskey and more crème fraîche adds a luscious finish.

Ingredients

Cake

2 teaspoons butter, softened for the pan

1½ cups plus more for dusting pan GF teff flour

½ cup sweet rice flour

¼ cup tapioca flour/starch (or an additional tablespoon sweet rice flour)

Cake

1 cup + 2 tablespoons dutch-processed cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1½ teaspoons fine sea salt

2¼ cups organic light brown sugar, packed

¾ cup Vermont Creamery Crème Fraîche

8 tablespoons Vermont Creamery Unsalted Cultured Butter - 86% Butterfat melted

2 teaspoons vanilla extract

1¼ cups hot water

3 large eggs

Ganache

4 ounces bittersweet chocolate (70% cacao mass), finely chopped

¼ cup heavy cream

2 tablespoons heavy cream

¼ cup 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 Fraîche

¾ cup heavy cream

½ cup heavy cream

½ cup Vermont Creamery Crème Fraîche

2 teaspooons granulated sugar

½ teaspoon vanilla paste or extract

Directions

  • STEP 1

    Position a rack in the center of the oven and preheat to 350°F. Use a pastry brush to very thoroughly butter the inside of a 9 or 10-inch (10 or 12-cup) bundt pan, being sure to get into all the little nooks and crannies. The butter should be at room temperature and the consistency of mayonnaise so that it clings to the pan, not melted which will run down the sides of non-stick pans and not do any good.

  • STEP 2

    When the pan is thoroughly coated, dust the pan with a few tablespoons of teff flour, tapping it around the interior to cover every surface. Turn the pan over in the sink and gently tap the pan to remove any excess flour.

  • STEP 3

    In a large mixing bowl, sift together the teff, sweet rice, and tapioca flours with the cocoa powder, baking powder, baking soda, and salt. Add the brown sugar, crème fraîche, melted butter, vanilla, and hot water to the batter. Add the eggs and quickly whisk the batter until smooth and no lumps remain.

  • STEP 4

    Pour the batter into the prepared pan and bake until the top springs back to the touch and a toothpick comes out with moist crumbs, 45-55 minutes. Remove from the oven and let cool at least 10 minutes. Invert a wire rack over the bundt pan, grasp both with oven mitted hands, and flip the whole thing over. Remove the bundt pan and let the cake cool completely on the wire rack, about 1 hour.

  • STEP 5

    In a small saucepan, bring the cream to a bare simmer over medium heat. Remove the pan from the heat and add the chocolate. Let sit until melted, about a minute, then gently whisk until smooth. Whisk in the crème fraîche, whiskey, vanilla and salt. The ganache should be thick but pourable; if it's too thin, let sit at room temperature to thicken up a bit. If it's too thick, warm over a low flame for a few seconds, stirring contantly.

  • STEP 6

    Pour the ganache over the cake. Let set at room temperature until firm enough to slice, 20 minutes or so.

  • STEP 7

    In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with a balloon whisk or electric beater), combine the cream, crème fraîche, sugar, and vanilla. Whip on high speed until soft peaks form. Serve slices of cake with big dollops of whipped crème fraîche.

  • STEP 8

    Store leftover cake at room temperature for up to 1 day or refrigerate airtight for up to 4 days. Bring to room temperature before enjoying.

The Bojon Gourmet

The Bojon Gourmet_Image

The Bojon Gourmet

Recovering pastry chef-turned food photographer, Alanna Taylor-Tobin is a stylist, videographer, and award-winning cookbook author. Her blog, The Bojon Gourmet, is a celebration of the sweet, savory, and occasionally boozy recipes she creates in her San Francisco kitchen. Most are based around seasonal produce, with whole grains and flours, eggs and dairy from happy animals, excellent chocolate, and the occasional tipple playing back-up roles. Many of her recipes are vegetarian, gluten-free, and some are even vegan.