Chatelaine Quickies: Gluten-Free Chocolate Fudge Cake

In partnership with Starbucks At Home

Gluten-free chocolate fudge cake

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
• 1 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp xanthan gum
• 1/2 tsp salt

Glaze

• 1/4 cup 35% cream
• 56 g semi-sweet chocolate, finely chopped (about two squares)
• 1 tbsp honey, or corn syrup

Instructions

• 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 centre of oven until a cake tester inserted into 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.
• POUR cream into a microwave-safe bowl. Microwave on medium until hot, 1 min. Immediately add chocolate and stir until melted and 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. Cake will keep well, covered, at room temperature, up to 2 days.