The Gluten-Free Homemaker

The other evening I had a craving for a chocolate chocolate chip cake. I didn’t have a recipe for one, so I came up with my own.  I used my sorghum flour Bundt cake recipe which always turns out terrific and made a few changes.  I couldn’t have imagined anything better than the cake that resulted.  Doesn’t it look delicious?

Gluten-Free Chocolate Chocolate Chip Bundt Cake

Ingredients

• 1/2 c. sorghum flour
• 1/4 c. rice flour
• 3/4 c. potato starch
• 1/2 c. tapioca starch
• 1/2 c. cocoa powder
• 1 tsp. xanthan gum
• 1 1/4 tsp. baking soda
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 1 1/4 c. sugar
• 1/3 c. cooking oil
• 2 eggs
• 1 tsp. vanilla extract
• 1 c. sour milk (1 c. milk + 1 tsp. vinegar)
• 1 c. chocolate chips

Instructions

Combine the dry ingredients in a small bowl. Beat the oil, eggs, and vanilla. Add the dry ingredients and milk alternately, starting and ending with the dry ingredients. Stir in the chocolate chips.  Pour the batter into a sprayed or greased Bundt pan. Bake at 325 for 50 minutes. Cool in the pan for 5 minutes and transfer to a wire rack.

Chocolate Glaze:

Combine and drizzle over the cake:

• 1/2 c. powdered sugar
• 1 1/2 Tb. cocoa powder
• 1 Tb. melted butter
• 2 – 3 Tb. milk (add slowly until it is thin enough to drizzle)

Labels: cake, dessert recipes

# posted by Linda @ 2/20/2009