Servings: 12 servings
Calories: 319kcal
Equipment
- Bundt Pan (10 cup)
Ingredients
For the Cake
- 1/2 cup butter
- 2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup oil
- 1 cup water
- 1/2 cup sour cream
- 2 cups gluten-free all purpose flour, like Bob's Red Mill 1:1 ratio
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup unsweetened cacao powder
- 1 cup semi-sweet chocolate chips
Ganache
- 1 cup bittersweet chocolate chips
- 3/4 cup heavy whipping cream
- 1 tbsp corn syrup
- 1 tsp vanilla extract
Instructions
For the Cake:
- Preheat oven to 350 degrees F.
- Grease and flour the bundt pan.
- In a bowl, cream together the butter and sugar. Add in the eggs one at a time. Next, add in the vanilla extract, oil, water, and sour cream. Blend well.
- In another bowl combine the flour, baking soda, baking powder, salt, and unsweetened cacao powder.
- Slowly add the dry ingredients into the bowl with the wet ingredients and blend everything well.
- Fold in the chocolate chips.
- Pour batter into prepared bundt pan and bake for about 45 minutes. Every oven is different so check frequently on your bundt cake to make sure it's not overbaking.
- Allow bundt cake to cool for about 15-20 minutes before flipping over.
- Pour chocolate ganache over top of cake.
For the Ganache:
- In a heavy bottom saucepan, combine the chocolate chips and heavy whipping cream and turn heat on low. Stir continuously until chocolate chips start to melt and become smooth.
- Add in the corn syrup and continue stirring until mixture thickens up a bit and is smooth in texture. Turn off heat and add in the vanilla and stir again.
- Let the ganache cool slightly before pouring over top of cake.
Notes
Nutrition Facts:
Calories: 319
Total Fat: 18.5 g
Total Carbs: 40.5 g
Cholesterol: 71.2 mg
Nutrition
Calories: 319kcal
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