Posted on | December 7, 2007 | No Comments
This is adapted from a recipe in Cooking Free by Carol Fenster, cobbling a few recipes together with memories of bundt cakes from my teenage-hood and yummy filled cupcakes.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, and shellfish free recipe.
Preheat oven to 350. Grease & flour a 10 inch bundt pan (silicone works fabulously) or prepare 18 cupcake holders
- 12 oz chocolate chips
- 1/2 cup coconut milk (or cream or other creamy substance)
- 1 TBS margarine/shortening/butter
- 1 TBS decaf instant coffee
Melt chocolate chips in glass bowl in microwave. Check and stir every minute so you don’t burn them. Warm milk, margarine, and coffee crystals in microwave. Add milk mixture to chocolate and stir until well combined. Set aside.
Chocolate Tunnel Cake Ingredients
- 2 1/4 cups gf flour mix (I used 1 1/4 cup bean or millet flour, 1 cup starch)
- 1 1/2 tsp xanthan gum (you all know this is 1/2 a TBS, so if you have a 1/2 TBS spoon, you only need to use one spoon)
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2/3 cup unsweetened cocoa powder
- 1 1/4 cups sugar
- 2 large eggs
- 1/2 cup canola oil
- 1 TBS vanilla
- 3/4 cup buttermilk, or 1 TBS vinegar or lemon juice mixed with enough milk sub to make 3/4 cup – I use coconut milk here
- 1/4 cup warmed coffee & 1/2 cup warm water (to make 3/4 cup liquid)
- In a medium bowl, whisk together ingredients from flour to cocoa powder. Set aside.
- In your mixer bowl, mix sugar, eggs, oil, and vanilla until well blended.
- Add buttermilk and dry ingredients, alternating beginning and ending with buttermilk. Add warm water/coffee mixture and mix until well combined.
- Pour 1/2 the mixture into the bundt pan (or fill each cupcake halfway. Use a spoon to put a dollop of ganache in the middle of each cupcake OR make a tunnel through the bundt pan. Be careful that the ganache doesn’t bleed to the edges, it will make the cake/cupcake unstable. You won’t use anywhere close to all the ganache. Save the remainder for frosting.
- Carefully pour/spoon the remainder of the batter on top. Be careful not to disturb the ganache tunnel, and gently spread batter to the sides of the pan as evenly as possible.
- Bake 20-25m for cupcakes, 40-45 for bundt cake. Cool 10 m in pan, then cool completely on wire rack or a plate on wire rack (my cakes never move right from the wire rack to a plate after cooling).
Take remaining ganache, and either use as is, or for a stiffer and slightly sweeter frosting beat in 1 cup powdered sugar. spread on cake/cupcake. It will cool to a delicious hardened frosting. mmmmm….. People love the surprise in the middle!