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
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.