I’m not a huge chocolate fan. I’ve just never really cared for the stuff. However, there have been a few recipes that I have really enjoyed the chocolate in them. This chocolate cake is one of them. Everyone to whom I have made it for has always had more than once piece. Up until this past week I had not had it in 2 years, since I was forced to change my diet. I knew it was going to be an adventure and it was. Although, I’ve had this cake explode in the over before and that didn’t happen, so it was one of my less adventurous times.
Another thing, I forgot to take pictures! I was so in the zone of making it, I only took a picture of the finished product. But it’s pretty straight forward. Follow the instructions and you’ll be fine.
One other thing… for this cake you need a LARGE bundt pan. I tried making it once with a smaller one and it well… ended up all over my oven. Also ensure that you spread it out evenly throughout the pan and there are not any air pockets. I’ve not done this twice (you think I’d learn) and had explosions in my oven.
What I learned from making it with Gluten Free flour and sugar free chocolate is that it takes 30+ extra minutes to cook. At the hour and 20 minutes the recipe calls for it was still raw. At an hour and 35 minutes it was gooey, but still raw. At an hour and 50 minutes it was brownie texture, which is when I took it out. Although, I wish I had left it in longer. The friend I shared it with loved it at the brownie texture, so it is up to your preference. So next time I make it, I will cook it for at least 2 hours.
But if you are a lover of chocolate and cake, this is one of the best recipes I have ever had. It is adapted from one of my favorite baking blogs Lemon Sugar. Lemon Sugar: Chocolate Syrup Bundt Cake.
Chocolate Syrup Bundt Cake
Ingredients:
- Cake
- 8 oz dark chocolate or sugar free chocolate chips
- 2 cups sugar free chocolate syrup
- 1 cup (2 sticks) butter, softened
- 2 1/4 cups Stevia
- 4 large eggs
- 2 1/4 cups Gluten Free all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Pan Prep
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons cocoa powder
Instructions:
- Pan Prep:
- Mix together butter and cocoa powder
- With a pastry brush, spread mixture around the Bundt pan until it is completely covered. Set aside.
- Cake Prep:Preheat over to 325°.
- Melt chocolate in a double broiler (if you do not have a double broiler it can be done in the microwave, checking it every 30 seconds).
- Once chocolate is melted, remove from heat and whisk in chocolate syrup. Set aside.
- Beat butter at medium speed with an electric mixer (or hand mixer) until creamy, about 2 minutes.
- Gradually add the Stevia, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- In a medium bowl. Sift together flour, baking soda, and salt.
- Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- Stir in vanilla and melted chocolate just until blended. Pour batter into prepared Bundt pan.
- Bake at 325° for 1 hour and 50 minutes or until a long wooden pick inserted in center comes out clean.
- Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool until completely cool.
