Double-Chocolate Bundt Cake

CategoryCakes, Grain Free Flour Blend

“My mother always had a frosted chocolate cake on the counter. I can still see it standing in its special place in the corner. It was her Shabbos go-to; it was just outstanding, and everyone loved it. After embracing healthy ingredients, I challenged myself to find a way to reinvent it! It took time, but I’m so happy to say that the future of double chocolate Bundt cake is here. This cake is shehakol, but you might want to put a sticker on your cake stand letting people know… because they’ll never believe it.”
— Rorie

PAREVE | NFO | FF | KP
Yields 10-12 servings

Ingredients:

Chocolate Bundt Cake

2 cups Rorie’s Grain-Free Flour

⅔ cup Dutch cocoa (see note)

1 ½ tsp baking soda

1 tsp baking powder

¼ tsp sea salt

4 large eggs, at room temperature

1 ⅓ cups coconut sugar

⅔ cup avocado oil

⅔ cup unsweetened almond milk

2 tsp pure vanilla extract

1 tbsp Elite Nescafé coffee powder or ½ tbsp of any brand espresso powder

oil, for coating

Chocolate Sauce

½ cup coconut milk

1 ½ tbsp pure maple syrup

1 cup 50-72% chocolate chips or chunks

Directions:

Prepare the Chocolate Bundt Cake: Brush 8-9 inch Bundt pan generously with coconut oil or coat with oil spray. Preheat oven to 350 degrees.

In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.

In the large bowl of a stand mixer, or in a large bowl and using a hand mixer, whisk eggs; add sugar, oil, almond milk, vanilla, and coffee powder. Beat until combined and fluffy, about 2 minutes.

Gradually add dry ingredients to the mixing bowl. Beat on low until fully combined, 2-3 minutes.

Add batter to prepared Bundt pan. Tap the ban on the counter a few times to eliminate bubbles.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool for 20-25 minutes. Remove the cake by placing a large serving dish over the pan and flipping it so that the cake drops out onto the serving dish. Allow the cake to cool completely.

Prepare the Chocolate Sauce: In a small saucepan over low heat, heat coconut milk, maple syrup, and chocolate chips.

Using a rubber spatula, stir constantly until chocolate has melted, about 3 minutes.

Immediately remove from heat; stir for an additional minute. Allow to cool slightly. Drizzle over cake; allow to cool fully before slicing and serving. Enjoy!

Notes

High-fat cocoa powder (like Rorie’s) results in a richer and fluffier chocolate flavor in cakes and muffins, and it creates ultra-moist textured brownies. I highly recommend using 20-22% Dutch cocoa in this recipe and other recipes that call for cocoa.

Espresso powder can be substituted with 1 tablespoon instant coffee dissolved in 2-3 tablespoons hot water.