Travel back in time and enjoy a moist and fudgy chocolate bundt cake just like Gramma used to make! This easy gluten-free recipe uses one bowl and a couple secret weapon ingredients to make the most decadent bundt cake covered with a rich, chocolate glaze.
Preheat the oven to 350°F. Grease a nonstick 12-cup bundt cake pan and set aside.
In a large mixing bowl combine flour, unsweetened cocoa, sugar, pudding mix, baking powder, baking soda, and salt. Mix on low to combine.
2 cups gluten free all purpose flour,, 1 ½ cups granulated sugar, ½ cup unsweetened cocoa powder, 3.4 ounce dry instant chocolate pudding mix, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Add the eggs, sour cream, oil, and vanilla extract. Mix on low speed until all the ingredients are combined. The batter will be very thick.
3 large eggs, ¾ cup sour cream, ⅓ cup vegetable or canola oil, 1 teaspoon vanilla extract
Gradually pour in the hot water while continuing to mix. Increase speed to medium and beat for 1 minute. The mixture will be the consistency of brownie batter. Mix in chocolate chips on low speed.
⅓ cup hot water, 1 cup miniature semi-sweet chocolate chips
Spread evenly in the prepared bundt cake pan. Bake on the middle rack for 55-60 minutes, or until a long cake tester comes out clean.
Cool on wire rack for 10 minutes before inverting out of the pan and cool for at least 1 hour before frosting.
Chocolate Glaze
In a small saucepan over medium heat, combine the cocoa powder, butter, and water until the butter is melted and mixture is smooth.
½ cup unsweetened cocoa powder, ¼ cup water, ¼ cup butter
Remove from the heat and whisk in the vanilla extract, followed by the powdered sugar, 1 cup at a time. Whisk vigorously until a smooth, thick icing forms and no lumps remain. Add sour cream and whisk to combine.
Transfer the cake to a cake platter and pour the frosting over the top. Extra frosting can go in the middle of the cake to serve with slices.
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Notes
Expert Baking Tips
This recipe makes a lot of cake batter. Be sure to use a 12-cup bundt pan. If you are not sure of the capacity of yours, fill it with water first. The batter should not reach more than two-thirds up.
Results of the cake will vary, depending on the brand of GF all-purpose flour used. This recipe was tested with Cup4Cup gluten-free flour, which I highly recommend.
Since bundt pans are very deep, I recommend using a cake tester to reach the middle of the cake. Also test not only in the middle, but towards the center hole.
If your bundt pan is older, or does not have a good nonstick surface, grease it liberally with butter or vegetable shortening, then sprinkle with gluten-free flour or sugar. Tap out the excess before filling.