The other evening I had a craving for a chocolate bundt cake. I didn’t have a recipe for one, so I came up with my own. I used my
sorghum flour Bundt cake recipe which always turns out terrific and made a few changes.
I couldn’t have imagined anything better than the cake that resulted. Doesn’t it look delicious?
Chocolate Chocolate Chip Bundt Cake
½ cup sorghum flour ¼ cup rice flour ¾ cup potato starch ½ cup tapioca starch ½ cup cocoa powder 1 teaspoon xanthan gum 1¼ teaspoons baking soda ¾ teaspoon baking powder ½ teaspoon salt 1¼ cups sugar ⅓ cup cooking oil 2 eggs 1 teaspoon vanilla extract 1 cup sour milk (1 Tablespoon vinegar + enough milk to make 1 cup) 1 cup chocolate chips ½ cuppowdered sugar 1½ Tablespoons cocoa powder 1 Tablespoons melted butter 2 – 3 Tablespoons milk (add slowly until it is thin enough to drizzle) Combine the dry ingredients in a small bowl. Beat the oil, eggs, and vanilla. Add the dry ingredients and milk alternately, starting and ending with the dry ingredients. Stir in the chocolate chips. Pour the batter into a greased bundt pan. Bake at 325° for 50 minutes. Cool in the pan for 5 minutes and transfer to a wire rack. Combine the glaze ingredients using just enough milk to reach the correct consistency. Drizzle over the cake.