INGREDIENTS
- 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
FOR GLAZE:
- 1/4 cup 35% cream
- 56 g semi-sweet chocolate (about 2 squares), finely chopped
- 1 tbsp honey or corn syrup
DIRECTIONS
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Preheat oven to 350F. Lightly spray a 10 inch 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 the centre of oven until a cake tester inserted into the 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.
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Pour cream into a microwave-safe bowl. Microwave on medium until hot, 1 min. Immediately add chocolate and stir until melted and the 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. The cake will keep well, covered, at room temperature, up to 2 days.