Gluten-Free Earl Grey Bundt Cake with Chocolate Ganache Glaze
I am so in love with this Gluten-Free Earl Grey Bundt Cake with Chocolate Ganache Glaze! This simple sweet treat has hands down been the highlight of my week - its combination of soft fragrant cake and rich creamy glaze is pure perfection.
Equipment
- 1 bundt cake tin
Ingredients
- 2 cups milk
- 4 earl grey teabags
- 1 cup Light Brown Sugar
- ½ cup Sugar
- 2 cups gluten-free flour
- ¾ cup cocoa
- 2 teaspoon baking soda
- 1 teaspoon Baking Powder
- 1 pinch Salt
- 3 eggs
- ½ cup Coconut Oil or sunflower works too
- 2 teaspoon Vanilla Extract
Chocolate Ganache Glaze
- 1 cup dark chocolate chopped
- ¼ cup cream
- 1 tablespoon Whiskey or brandy works too
- ½ teaspoon Vanilla Extract
- ¼ cup creme fraiche
Instructions
- Heat milk and add the tea bags.
- Allow tea bags to steep for 20 minutes and then remove.
- Combine dry ingredients together in a mixing bowl.
- Add the eggs, oil, and vanilla to the dry ingredients.
- Slowly add in the milk and beat until just combined.
- Pour into a bundt cake mould and bake for 30 - 35 minutes at 180ºC.
- Allow cake to cool completely before pouring over chocolate ganache glaze.
Chocolate Ganache Glaze
- Bring cream to a simmer.
- Remove from heat and add the chocolate.
- Allow to sit for 2 minutes and then whisk together until smooth.
- Whisk in the creme fraiche, whiskey/brandy, vanilla
- Pour over cooled cake and allow to set for a couple of minutes before serving.
Nutrition
Serving: 1gCalories: 624kcalCarbohydrates: 80gProtein: 11gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 82mgSodium: 396mgPotassium: 448mgFiber: 8gSugar: 49gVitamin A: 351IUVitamin C: 0.1mgCalcium: 195mgIron: 5mg
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