In large bowl combine the following:
In small bowl combine the following:
Gluten Free Baking Blend
Preheat oven to 350 degrees. Grease and ‘flour’ with cocoa powder a 8 or 9inch bundt cake pan. Add small bowl ingredients to large bowl and whisk thoroughly. Pour into prepared bundt cake pan. Bake for 25-35 minutes. Cake is done when sides come off the side of the pan, and when it springs back when lightly touched in center of cake with finger. Let cake cool. Run a knife around edges to release. Drizzle in ganache and garnish with fresh berries, slivered almonds, and/or cacao nibs.
For a doubled recipe pour into the following: 1 13x9 pan, 3 8x8 pans or 2 9x9 layer pans. This cake rises a lot so don’t fill any pan more than 2/3 high. Grease and flour with cocoa powder. Line all pans with parchment paper to insure that the cake comes out. Bake for 25-35 minutes. Cake is done when sides come off the side of the pan, and when it springs back when lightly touched in center of cake with finger. Let cakes cool. Run a knife around edges to release.
In small, thick bottomed saucepan, bring 1/8 cup coconut milk to a slow simmer. Whisk in chocolate chips until melted. Ganache should drip slowly off of whisk or spoon. Add more milk as needed for proper consistency. Remove from heat and stir in vanilla. Drizzle immediately over bundt cake.
This is the ultimate chocolate cake and the perfect size for a small gathering. This recipe can be easily doubled or tripled to make larger cakes for special occasions. The gluten free flour blend combines beautifully with the other ingredients for a moist, yet light crumb. The ganache is created with full fat coconut milk and fair trade chocolate. It’s the perfect topping for intense chocolate flavor. Garnish with fresh berries, slivered almonds, and/or cacoa nibs.
Another delicious recipe from Sarah Gordon