Description
Rich, moist gluten-free chocolate Bundt cake made with pudding mix, sour cream, and chocolate chips, finished with a smooth chocolate glaze.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3.4 oz instant chocolate pudding mix
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup sour cream
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/3 cup hot water
- 1 cup miniature semi-sweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/4 cup water
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons sour cream
Instructions
- Preheat oven to 350°F and grease a 12-cup Bundt pan.
- Mix flour, sugar, cocoa powder, pudding mix, baking powder, baking soda, and salt.
- Add eggs, sour cream, oil, and vanilla extract and mix until combined.
- Gradually add hot water and beat for 1 minute.
- Fold in chocolate chips.
- Spread batter into prepared pan.
- Bake for 55 to 60 minutes until a cake tester comes out clean.
- Cool in pan for 10 minutes, then invert and cool completely.
- Heat cocoa powder, butter, and water until smooth.
- Whisk in vanilla, powdered sugar, and sour cream.
- Pour glaze over cooled cake and serve.
Notes
- Use a 12-cup Bundt pan.
- Cup4Cup gluten-free flour is recommended.
- Test doneness with a long cake tester.
- Cool completely before glazing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 58
- Sodium: 299
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 82
- Fiber: 7
- Protein: 7
- Cholesterol: 58