This delectable fudge cake is gluten-free and full of flavour.
Gluten-Free Chocolate-Fudge Cake
1 cup milk, at room temperature
2 tbsp instant coffee granules
2 eggs
1 cup granulated sugar
1/4 cup vegetable oil
2 tsp vanilla
1 cup gluten-free all-purpose flour, preferably Bob’s Red Mill
1 cup cocoa powder, preferably Fry’s
1 tsp baking powder
1 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp salt
Glaze:
1/4 cup 35% cream
56 g semi-sweet chocolate (about 2 squares), finely chopped
1 tbsp honey or corn syrup
PREHEAT oven to 350F. Lightly spray a 10-in. Bundt pan with oil.
WHISK milk with coffee in a large bowl until completely dissolved. Whisk in eggs, sugar, oil and vanilla. Whisk flour with cocoa, baking powder and soda, xanthan gum and salt in a medium bowl. Whisk into milk mixture. Scrape batter into prepared pan.
BAKE in centre of oven until a cake tester inserted into cake comes out clean, 25 to 30 min. Transfer pan to a rack to cool completely, about 40 min. Invert pan onto a cake plate.
POUR cream into a microwave-safe bowl. Microwave on medium until hot, 1 min. Immediately add chocolate and stir until melted and mixture is smooth. Stir in honey. Or heat cream in a small saucepan over medium until it almost comes to a boil. Add chocolate. Stir just until melted. Stir in honey. Drizzle over cake and top with chocolate curls. Cake will keep well, covered, at room temperature, up to 2 days.
Serves 10 | Per serving 274 calories, 6 g protein, 48 g carbs, 12 g fat, 12 g fibre, 556 mg sodium. Good source of iron.
Courtesy Claire Tansey