I am still pretty new to the gluten-free baking world, but I am having a lot of fun figuring it out. I am starting slow, using tried and true recipes and pre-made flour blends, but I am getting ready to dive in and make my own blends...just as soon as I clear some space in the ol "pantry". This go-round was a classic recipe from Amanda Hesser, the Chocolate Dump-It Cake. I made a few swaps in the recipe, mainly buttermilk for the milk/vinegar combo she suggests (I assume for ease, because not everyone keeps buttermilk on hand) and I also added a bit more salt and some espresso powder to pump up the chocolate flavor. The result is a super tasty gluten-free chocolate cake that is pretty indistinguishable from a traditional chocolate bundt.
Amanda's version also has a simple frosting made from chocolate chips and sour cream, but I wanted to do something a little brighter with this cake. Enter this light and delicious whipped yogurt cream with cherries, which honestly would make an amazing breakfast, with a bit less sugar added in, of course. If you aren't a yogurt fan, a bit of whipped cream or ice cream would be fab too. Choose your own chocolate cake adventure!
Gluten-Free Chocolate Cake with cherries
Adapted just slightly from Amanda Hesser's Chocolate Dump-It Cake
Makes one, 9-inch bundt
This is a super-simple chocolate cake fit for just about any occasion. It comes together quickly, with minimal dishes and no electric mixer necessary which is just the kind of cake I like to make in the summer. The cherry topping is totally optional. Check out the link above for the original frosting recipe.
2 cups (400g) sugar
4 ounces (225g) unsweetened chocolate
1 teaspoon instant espresso powder (or instant coffee powder)
1/2 cup (115g) unsalted butter, plus more for greasing the pan
2 cups (260g) gluten free flour blend (I used Cup4Cup) or all purpose flour plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla
1 cup full fat or 2% Greek Yogurt
1/2 cup heavy cream
2-4 tablespoons sugar, to taste
1/2 cup chopped cherries
1/2 teaspoon vanilla extractPreheat the oven to 375ºF and arrange a rack in the center of the oven. Butter and flour a 9-inch tube pan.
In a 2- to 3-quart pot, mix the sugar, unsweetened chocolate, butter, espresso, and 1 cup of water together. Place over medium heat and stir occasionally until all of the ingredients have melted and are mostly emulsified. Let cool slightly off of the heat.
Whisk the flour, baking soda, baking powder, and salt together.
When the chocolate mixture has cooled a bit, whisk in the buttermilk, vanilla, and eggs. Gently whisk in the dry ingredients, being careful to not overmix.
Pour the batter into the tube pan and bake until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack.
Just before serving, whisk the yogurt, cream, sugar, and vanilla together until light and fluffy. Fold in the cherries. Taste the mixture and add a bit more sugar if desired.
Let the cake cool completely then slice and serve with cherries if desired.
These cherries were sent to me by Hood River Cherry Company, but they didn't pay me for the post. The cherries were unbelievably good.