Gluten Free Chocolate Fudge Bundt Cake

I’m just gonna leave this right here.  You still have time to make this gluten free chocolate fudge Bundt cake for your Valentine.  It is so easy and so decadent.  

So I might have mentioned in the past that I love Bundt pans.  I seem to have a bit of a collection going now.  Of course with the love of the pan itself comes the newfound love of Bundt cakes!  For the life of me, I don’t know why I didn’t really think anything of Bundt cakes before now.  Maybe I had a really dry slice of one once?   Idk.  I now love them so it must have something to do with how moist they are?!?!

THE BEAUTY OF THE BUNDT

What I’ve really fallen in love with about a Bundt cake is, for one, how easy it is to make.  Mix it all together in one bowl, pour into the Bundt pan and bake.  When it’s unmolded, it has it’s very own decoration built in.  Some of the Bundt pans are so elaborate now with their swirls (like this one), geometric shapes, crowns, rose shapes, mountains, you name it.  They don’t really need additional adornment, although a little glaze never hurt anyone.

I also love that it has a hole in the middle, and that hole for this Bundt cake is used to catch all the extra fudgy glaze.  When pouring the glaze over the top, you could put the cake on a wire rack to let the glaze drip below, but WHY WOULD YOU DO THAT?  Doesn’t everyone want more glaze pouring out from the middle?  Well, it doesn’t actually pour because it hardens somewhat, but still.  It’s extra glaze!

TIPS FOR MAKING THIS CAKE

Of note about this cake, it’s really a large cake.  If you don’t have a large Bundt pan (10-12 cup), you may need to bake some of the cake batter in another small pan, such as an 8-inch round.  If you do this, baking time would be most likely about 25-30 minutes for the small cake.  Begin checking at about the 20-minute mark.  It would also be wise to bake this on a baking sheet to catch any drips that may occur during baking.

This chocolate fudge Bundt cake is so dense and chocolatey, it’s almost like a cross between fudge and cake.  There’s an explosion of chocolate with every bite and a big ‘ole glass of milk would be welcome to wash all that chocolatey goodness down!

What’s your favorite Bundt cake and shape?

Gluten Free Chocolate Fudge Bundt Cake

There is always a place for chocolate in my world and this gluten free chocolate fudge bundt cake is so easy and so decadent.  

Print Recipe

CourseDessert

CuisineAmerican

Keywordbundt cake, chocolate, Gluten Free, gluten free chocolate fudge bundt cake

Prep Time20 minutes

Cook Time1 hour 10 minutes

Total Time1 hour 30 minutes

Servings12 servings

AuthorKim

Ingredients

FOR THE CAKE:

• 400 grams (2 cups) sugar
• 1 cup butter, softened
• 1 1/2 tsp pure vanilla extract
• 3 large eggs
• 315 grams (2 1/4 cups) Kim's gluten free flour blend (or blend of choice with xanthan gum)
• 35 grams (1/4 cup) cornstarch
• 118 grams (1 cup) cocoa powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 small box instant chocolate pudding mix
• 2 1/2 cups buttermilk
• 175 grams (1 cup) semi-sweet chocolate chips

FOR THE CHOCOLATE ICING:

• 1/2 cup water
• 1/2 cup butter
• 1 tsp vanilla
• 118 grams (1 cup) cocoa powder
• 438 grams (3 1/2 cups) powdered sugar
• 3 tbsp heavy cream

Instructions

FOR THE CAKE:

• Preheat oven to 350 degrees.  Grease and flour Bundt pan.  
• Beat sugar, butter, and vanilla in bowl of electric mixer until light and fluffy.
• Beat in eggs, one at a time.  Scrape sides of bowl.  
• In medium bowl, sift flour, cornstarch, cocoa powder, baking soda, salt, and chocolate pudding mix.  
• Alternate adding dry ingredients with buttermilk, dry in 3 batches, buttermilk in 2.  Mix just until well combined.  
• Stir in chocolate chips.  Batter will be very thick.  Allow to rest for about 20 minutes.  
• Stir batter and pour into greased and floured Bundt pan.
• Bake for 30 minutes.  Turn oven down to 325 and continue to bake for another 40-50 minutes, or until tester comes out clean.  (Check at about the one-hour mark).
• Cool cake in Bundt pan for at least 30 minutes.  Turn out onto cooling rack and allow to cool completely.

FOR THE ICING:

• Heat water, butter, and vanilla in saucepan over medium low heat until melted.  
• Remove from heat and slowly stir in cocoa and powdered sugar.  
• Stir in heavy cream, up to 3 tbsp (or more) until you get the desired pourable consistency.
• Pour icing over cake.  Icing will harden as it cools.

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This post was originally published on November 15, 2018. It has been updated with new photos and new content.