Directions: |
Directions: Preheat your oven to 350°F. Grease a standard 12-cup bundt pan, dust it lightly with cocoa powder or grease and line2 8-inch or 9-inch round cake pan. Set aside.
In a large bowl, place the flour, xanthan gum, cocoa powder, sugar, salt and baking soda and whisk to combine well.
Add canola oil, vinegar, vanilla, and coffee, and whisk to combine well. The batter will be soft.
Pour the batter into the prepared pan or divide evenly among the 2 pans and smooth into an even layer.
Place the pan(s) in the center of the preheated oven and bake until a toothpick inserted halfway between the center of the bundt pan and the edge or in the center of a round cake comes out clean.
Baking will take about 45 minutes for a bundt, 30 minutes for an 8-inch round pan, or 25 minutes for a 9-inch round pan.
Remove from the oven and allow to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Place the chopped chocolate and butter in a small heat-safe bowl and melt in the microwave in 30-second bursts at 70% power or over a double boiler, stirring until melted and smooth.
Add the whipping cream and coffee. Mix to combine well. Allow the glaze to sit until no longer hot to the touch.
Pour the glaze evenly over the top of the cooled bundt cake. Allow the glaze to set at room temperature or in the refrigerator before slicing and serving. |
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