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.
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Servings 8
Calories/serving 624 kcal
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.
Serving: 1 g Calories: 624 kcal Carbohydrates: 80 g Protein: 11 g Fat: 33 g Saturated Fat: 21 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Trans Fat: 0.01 g Cholesterol: 82 mg Sodium: 396 mg Potassium: 448 mg Fiber: 8 g Sugar: 49 g Vitamin A: 351 IU Vitamin C: 0.1 mg Calcium: 195 mg Iron: 5 mg