My mom was good enough to make me a birthday cake this year.  She adapted this recipe from Pilsbury’s “The Complete Book of Baking”.  It was one of the best GF cakes I have had to date.  Very moist.  Its structure comes largely from the chocolate.  When I made it, I used duck eggs which are larger and have a stronger protein than chicken.  I still used three as they were about the size of extra large chicken eggs.  That’s a little smaller than duck eggs usually are.

 

Heat oven to 325

1 1/2 cups strong black coffee

1/2 cup (one stick) butter

2 cups bittersweet chocolate chips (use a good brand like Ghirardelli)

1 cup white sugar

2 tsp almond extract

2 cups gluten free flour.  I used half Bobs Red Mill All Purpose (the one without rice) and half almond flour

1 teaspoon baking soda

1 teaspoon vanilla

3 eggs

 

In a saucepan or microwave gently melt the chocolate and butter with the coffee.  Stir until smooth.

Stir in sugar and extract.  Place in mixer bowl.

Into a separate bowl, put flours and baking soda.  Stir to combine.

Put these into chocolate mixture and mix on low until moist.

Place eggs and vanilla into a bowl and mix slightly.

Add eggs to mixer bowl and mix on medium for one minute.  It will look way too thin for a cake.  Don’t add more flour.

Prepare a 12 cup bundt pan by greasing generously.  I recommend a spray like Pam.

Bake on 325 for 60 – 75 minutes

Give it a light poke with your finger or a blunt thing.  It should spring back when done.

 

***You can replace 1/4 cup of the coffee with amaretto.

***Moms tip for getting it out of the pan- put a plate or other lid on the cake pan and leave it for 15 minutes.  The steam should loosen the cake.

***You can also bake this in three 9 or 10 inch round pans.  Bake for 40 minutes.