Gluten-Free Sour Cream Chocolate Bundt Cake
- 5 ounces unsweetened bar chocolate
- 1 stick butter
- 400 grams sugar
- 236 grams boiling water (1 cup)
- 1-1/2 teaspoons baking soda
- 2/3 cups sour cream
- 2 eggs
- 2 teaspoons Port wine
- 280 grams gluten-free, all-purpose flour (your favorite mix)
- 1-1/2 teaspoons ground psyllium husk
- 1/2 teaspoon kosher salt
- 4 Tablespoons butter
- 4 ounces semi-sweet chocolate chips
- 3 Tablespoons heavy cream
- 1 teaspoon Port wine
- 2/3 cups powdered sugar
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Cooking & Baking
- Baking soda (1 1/2 teaspoons)
- Bar chocolate, unsweetened (5 ounces)
- Gluten-free, all-purpose flour (280 grams)
- Kosher salt (1/2 teaspoon)
Powdered sugar (2/3 cups)- Psyllium husk, ground (1 1/2 teaspoons)
- Semi-sweet chocolate chips (4 ounces)
- Sugar (400 grams)
- Drinks
- Water (236 grams)
- Dairy
- Butter (1 stick)
- Butter (4 Tablespoons)
- Heavy cream (3 Tablespoons)
- Sour cream (2/3 cups)
- Refrigerated
- Eggs (2)
- Beer, Wine & Liquor
- Port (3 teaspoons)
Preparation
Read recipe preparation on smithbites.com
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Recipe Stats
Published November 27, 2012 (2 months ago).
72 people saved this recipe.
