Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Friday, 14 October 2016

Miss GF's Chocolate Birthday Bundts - gluten free (One for Family..... One for Friends....)


I had every intention of bringing you a beautiful roulade this week to tie in with last week's GBBO Dessert Week. Sorry.... It went wrong!

I made it.... yes.... and it tasted absolutely divine...... but it looked a total disaster. The sponge was okay, but unfortunately, the filling was more liquid than intended and the whole thing ended up as a bit of a plate-trifle!

I won't give away what type of roulade it was as I have every intention of making it again in a couple of weeks. To be honest, having to eat more of it is no hardship... it was that delicious (there is part of me itching to tell you all about the wonderful flavours it contained, but I don't want to spoil the surprise). Either way, I think there is a little work to do to get the recipe right first.


Fortunately..... this yummy chocolate bundt recipe has been sitting in my photo-box for a month or so. I made it for Miss GF's birthday back in the summer...... one large and one small..... one for family, one for friends....., but then blogging them sort of got side-lined as first holidays and then return to school got in the way.

This is such a great bundt recipe..... it is slightly tweaked from one that I made earlier in the year, but it is perfectly moist and chocolatey, not overly sweet and holds the bundt shape beautifully. As you take your first mouthful, you can't help but think 'what's not to love?'.


I had treated myself to a couple of new bundt tins which I found for a really good price on the Waitrose Kitchen website. They came as a large and small pair, which was exactly what was needed for making a cake for home and a cake for Miss GF's birthday party at the same time. Bundts are fantastic for easy eye-catching party pieces, because they don't need extra 'filling' and with relatively little work, can be decorated in so many show-stopping ways which make me look a lot cleverer than I actually am! Great (easy) cake..... lots of praise.... win win!!

One of the most important processes in making a bundt (and should never be missed or skimped) is preparing your bundt tin...... It would be a shame to make such a delicious sponge only to have it refuse to leave its mould and end up as a pile of broken, craggy, sponge chunks. I usually use a piece of kitchen roll/paper to carefully rub a light coating of oil into every dip and crease of the tin. This should then be top coated with a fine layer of cornflour (in the case of chocolate cake, I mix with a little cocoa both for flavour and colour)....... Shake the flour round the tin to cover and then tip out the excess to ensure an even surface to the sponge.


Although the two bundt sponges are the same, each can be decorated slightly differently..... The large cake (predominantly shared with adults) was inspired by some unusual crystallised mint leaves that I found on-line at Sous Chef..... This lead to a chocolate-mint drizzled topping which paired perfectly with the sponge and was decorated with the crystallised mint leaves, chocolate curls, grated chocolate and some edible glitter.

The smaller bundt (for the kids) was simply drizzled with plain and white melted chocolate, but then topped with some chocolate curls and chocolate-coated popping candy from Waitrose for a bit of fun and interest.


I am sharing Miss GF's Birthday Bundts with the following linkies in the hope that other people might enjoy them too..... If you make them, let me know..... I love to hear about other people's adventures with my recipes x


Cook Blog Share with Hijacked By Twins

Recipe of the Week with A Mummy Too







We Should Cocoa with Choclette over at Tin and Thyme

Bake of the Week with Casa Costello



#TheFoodCalendar with Charlotte's Lively Kitchen - celebrating Chocolate Week between the 10th and 16th October

Sunday Fitness & Food with Ilka's Blog and Marathons & Motivation



Brilliant Blog Posts with Honest Mum

Free From Fridays with Emma at the Free From Farmhouse and Le Coin De Mel



Gluten Free Fridays with Vegetarian Mamma


Chocolate Bundt Cake (makes 1 large (10 inch/25 cm) and 1 small (8 inch/20 cm) bundt) measurements for 1 large bundt only in brackets in purple

sunflower oil to grease inside of bundt tins
2 teaspoons cornflour
1 teaspoon cocoa powder

435g plain gluten free flour blend (I used mix A from this post) (290g)
120g ground almonds (80g)
90g cocoa powder (60g)
1½ tablespoons GF baking powder (1 tbsp)
1½ teaspoons bicarbonate of soda (1 tsp)
¾ teaspoon fine sea salt (½ tsp)
1½ teaspoons xanthan gum (1 tsp)
225g caster sugar (150g)
225g soft light brown sugar (150g)
5 large eggs (3 eggs + 1 egg white)
115g unsalted butter - melted (77g)
2 teaspoons espresso powder (1½ tsp)
100 ml boiling water (65 ml)
560 ml plain yoghurt (375 ml)
3 teaspoons vanilla extract (2 tsp)
200g chocolate chips (dark and/or milk) (130g)

Chocolate-Mint Drizzled Topping 
125g dark chocolate - chopped (85g)
50g unsalted butter (33g)
1 tablespoon golden syrup (¾ tbsp)
¼ teaspoon vanilla extract (¼ tsp)
few drops peppermint extract (to taste)

grated chocolate, chocolate curls, crystallised mint leaves and edible glitter to decorate

OR
Chocolate-Popping Candy Topping
plain chocolate and white chocolate to drizzle
chocolate curls
chocolate-coated popping candy (I found mine in Waitrose)

Method

  1. Sponge : It is essential to prepare your bundt tin carefully by lightly oiling with sunflower oil (I rub the inside with oil using a piece of kitchen towel), and then coating with the cornflour-cocoa mix. When well-coated, tip the bundt upside down and gently tap to empty any excess powder.
  2. Pre-heat the oven to 170 C/325 F/Gas 3.
  3. Weigh and mix together the flour, almonds, cocoa, baking powder, bicarbonate of soda, salt and xanthan gum, making sure any lumps are completely broken down. Set aside.
  4. In a large bowl, whisk together the sugars and eggs until well-blended, pale and thickened.
  5. Melt the butter either in the microwave or in a small bowl over steaming water. Set aside.
  6. Mix the espresso powder with the boiling water to dissolve.
  7. Add the yoghurt, melted butter, coffee and vanilla extract to the egg mix and whisk again to blend.
  8. Add the flour mix and fold until just combined.
  9. Add the chocolate chips last and fold through until evenly distributed, but be careful not to over mix.
  10. Pour the mixture into the bundt tins (about two-thirds to three-quarters full) and smooth the top evenly.
  11. Bake for 35 to 45 minutes until a skewer comes out clean (the smaller bundt will cook at the quicker end of the time)
  12. Leave in the tin for about 10 minutes before turning out onto a wire rack to cool completely. If the cake doesn't come out easily from the tin, carefully loosen the sides and central ring using a small, flexible silicone spatula before tipping and once upside-down, tap the base to encourage release.
  13. Chocolate Mint Drizzled Topping : In a small saucepan over a medium heat, melt together the chocolate, butter and syrup until smooth - stirring. 
  14. Once smooth and liquid, remove form the heat and add the vanilla and peppermint extracts to taste. 
  15. Spread whilst warm over the cooled cake and allow to drizzle down the sides.
  16. Decorate with grated chocolate, chocolate curls, crystallised mint leaves and edible glitter.
  17. Chocolate-Popping Candy Topping : separately melt the plain chocolate and white chocolate either in microwaveable bowls (set to medium on 30 second bursts, stirring between each until liquid and pourable) or in heat-proof bowls set above a saucepan of lightly simmering water.
  18. Drizzle the chocolate randomly over the cake and whilst wet and sticky, sprinkle with chocolate curls, chocolate-coated popping candy or other sprinkles of choice.
Gluten Free Alchemist © 2013-16 unless otherwise indicated

24 comments:

  1. I love both bundts but the first one is my favourite looking. Great tip re the corn flour. Didn't know that!!

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    1. Thanks Dom. Both of them were delicious, but I extra-loved the green minty pieces. The cornflour coating is definitely a must though.... x

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  2. these look tres fancy and rather delicious - I have never owned a bundt tin though I do have a much neglected ring tin - the drizzle looks impressive and I am rather taken by the thought of the popping candy on top which shows I am just a big kid at heart - belated happy birthday to Miss GF

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    1. Thanks Johanna. Bundts are a perfect canvass for drizzling! And I have to agree... I am a popping candy fan too..... I was even caught sneaking a little handful from the pot the other day (without a cake to sprinkle on to.... (very naughty!!!) x

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  3. Beautiful Bundts Kate, I like the sound of the chocolate mint drizzle topping.

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    1. Thank you Sarah. Chocolate and mint have to be one of my favourite combinations x

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  4. I love bundt cakes Kate, they always look so appealing....and two for a birthday, how lucky is Miss GF :-) I particularly like the look of the one drizzled with the white choc, it contrasts beautifully with the plain chocolate....and chocolate popping candy! What's not to like! Fab :-)
    Angela x

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    1. Thanks Angela. The popping candy-topped bundt was Miss GF's favourite...... but then she didn't have too much trouble eating the chocolate-mint one either..... I think bundts are made for decorating though and they are so versatile. x

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  5. I think I need to get a bundt mould as this just looks so pretty #bakeoftheweek

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    1. Thanks Louise. Bundts are fab...... definitely something you should have in a cake-tin collection! x

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  6. OK! That's Mr M's birthday cake sorted then! I won't be eating it so I don't want to create my own recipe and this looks just fabulous fabulous fabulous! Thanks my lovely. Will let you know how I get on with my flour blend in it!

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    1. Thanks Vicki. Your flour should be perfect in it. I hope Mr M enjoys it and please please let me know how it goes! I have also previously made it with coconut oil (instead of butter) and all soft brown sugar..... so I think it is a fairly flexible recipe x

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  7. Yummy. Why don't I own a bundt tin?! #freefromfridays

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    1. Thanks Emma. Why indeed?! Every baker needs a bundt in their life! x

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  8. what lovely cakes and I really like the sound of the chocolate popping candy topping! I really need to get myself a bundt tin as I do feel I'm missing out whenever I see such lovely cakes online!

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    1. Thanks Corina...... popping candy always adds a touch of fun! And yes..... A bundt is a must!

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  9. Wow these cakes look and sound amazing! I need to invest in a bundt tin! Thank you for sharing with #CookBlogShare x

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    1. Thanks Kirsty, you're welcome. Yes.... you must invest in a bundt tin..... they are fab!!! x

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  10. I love the idea of plate trifle, it sounds delicious :-) Good luck with perfecting the roulade version.

    This bundt sounds delicious too, I love the chocolate chips you have running through it for some extra chocolatiness.

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    1. Thanks Charlotte. I am really looking forward to another roulade! The chocolate bundt was delicious as well though..... x

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  11. I love how versatile bundt cakes are too - Love the chocolate topped one! Don't be put off by the roulade disaster - happens to us all! Thanks for joining in with #BakeoftheWeek x

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    1. Thanks Helen. The 'disaster' tasted so amazing that I am more than looking forward to trying again! x

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  12. Two birthday cakes? Lucky Miss GF. They both look fantastic. Bundts are just brilliant for that. I love my silicone bundt mould and it doesn't need much in the way of preparation either. Keeping us in suspense about your roulade is just plain mean! Thanks for joining in with #WeShouldCocoa :)

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    1. I have to say, I am becoming a huge bundt fan...... you get so much more for less effort! Thanks for your kind comments x
      PS - the roulade is still on the agenda..... planning on trying again tomorrow!!!!! Fingers crossed x

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