Gluten Free Chocolate Bundt
A little Chocolate now and then doesn't hurt
Gluten Free Chocolate Bundt Cake
Valentine’s Day is just around the corner! If you’re still searching for the perfect sweet treat, I highly recommend my Gluten Free Chocolate Bundt Cake. It’s incredibly moist, tender, and packed with rich chocolate flavor. Best of all, it stays that way for days - though I doubt it’ll last that long once you take a bite!
The secret to its deep chocolatey taste? Blooming the dutch processed cocoa powder. This simple technique enhances the cocoa’s flavor, making the cake irresistibly rich. To bloom cocoa powder, mix it with hot liquid, stir to dissolve any lumps, and let it sit for a few minutes. This process thickens the mixture and releases the cocoa’s full potential, unlocking a deeper, more intense chocolate experience.
For this recipe, I use hot coffee to bloom the cocoa powder, adding an extra layer of depth to the chocolate flavor. However, hot water or even hot cocoa (prepared with water) works just as well.
Trust me, this Gluten Free Chocolate Bundt Cake is pure chocolate bliss - rich, moist, and utterly irresistible. One bite, and you’ll be hooked!
Get the Recipe: Gluten Free Chocolate Bundt Cake
How is Cocoa Powder made?
Cocoa powder is made from cocoa beans that have been fermented, roasted, and pulverized which have had the natural fat (known as cocoa butter) removed. During the chocolate-making process, cocoa liquor is mechanically pressed into cocoa cakes to separate cocoa butter and cocoa solids. After pressing, those cakes are ground to make a fine cocoa powder. Depending on how much cocoa butter is being pressed out of those cakes, the fat content can vary a lot in cocoa powder.
If the price point of a cocoa powder is high, that normally is an indication it is higher in fat. The cocoa powders I use in my kitchen (such as Cacao Barry Extra Brute and Valrhona) are both above 20% fat content. (Fat, which is called cocoa butter when it comes to chocolate, is expensive!)
What's the difference between dutch processed and natural cocoa powder?
The two basic types of cocoa powder are Dutch-process and natural.
Natural cocoa powder is ground cocoa powder in its pure form. It doesn’t undergo further processing which leaves the cocoa a light, chalky brown color with a bitter taste to it. Natural cocoa powder is generally paired with baking soda (which is alkali) in recipes. Because cocoa beans are naturally quite acidic, baking soda will trigger the chemical reaction that causes lift and lightness in your final bake.
Dutch-process cocoa powder, discovered by a Dutch chocolate maker, on the other hand, is made by soaking cocoa beans in an alkali solution which neutralizes the acidity and cuts a bit of the bitterness. This results in a product that is darker in color and has less bitter flavor. It creates what some people consider a richer, fudgier flavor in baked goods. Dutch-process cocoa powder along with the oil is the secret to moist cupcakes.
Black cocoa powder is a style of Dutch-process cocoa powder that - because of heavy, repeated processing- is extremely dark in color (think Oreo cookies). If you are looking for this deep dark color, I recommend giving the black cocoa powder a try.
Natural Cocoa: More acidity = more rise (also a drier baked good)
Dutched Cocoa: Less acidity = less rise (fudgier baked good)
Does it matter which cocoa powder I use?
Yes, it does matter which cocoa powder you choose for your recipes. Recipes with natural cocoa are typically leavened with baking soda while recipes calling for Dutch-process cocoa powder call for baking powder. Can you use natural for the dutch process and vice versa? Yes, but do not be surprised if the color and the taste change.
More Gluten Free Chocolate Treats
Clearly there are plenty more of delicious gluten free chocolate treats on my website
Gluten Free Brownie Bites: These gluten free brownie bites are a great dessert to bring along if you are invited to a Game Day Party. If you are leaning towards one specific game, top them with some M&Ms representing your team colors before baking.
Gluten Free Double Chocolate Cookies: These Gluten Free Double Chocolate Chunk Cookies are every chocolate lover's dream come true. Soft, and chewy with a fudge brownie-like texture
One Bowl Gluten Free Chocolate Cupcakes: The easiest Gluten Free Chocolate Cupcakes with a rich, decadent chocolate flavor that pairs well with either chocolate or vanilla frosting (or whatever frosting your choose to make)
Gluten Free Sourdough Chocolate Cake: This gluten free sourdough chocolate cake is a unique twist on the traditional gluten free chocolate cake, incorporating gluten free sourdough starter into the batter to add depth of flavor and moisture. Topped with a rich dark chocolate frosting, this one-bowl chocolate layer cake is the perfect everyday cake.
Happy Baking!
Daniela
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