About the Recipe
This delectable Gluten-Free Chocolate Blackberry Balsamic Cake presents a bold and romantic interpretation of a classic dessert that is certain to captivate anyone who takes a bite. The cake comprises multiple layers of rich, moist chocolate cake, each infused with the intricate and tangy notes of high-quality balsamic vinegar. This unique ingredient not only amplifies the chocolate flavor but also imparts a depth of taste that is both unexpected and delightful. The harmonious blend of the sweet chocolate and the subtly acidic balsamic creates a sensory experience that is both captivating and satisfying.
Beyond its culinary appeal, this cake serves as an engaging and inviting recipe that fosters creativity in the kitchen. Whether you are preparing for a special occasion or simply seeking to satisfy a sweet craving, this dessert promises to impress. The visual allure, characterized by its rich chocolate hues and the striking contrast between the blackberry and balsamic, renders it an exceptional centerpiece for any gathering. Your guests will be left in awe, eagerly anticipating the next bite, and you will undoubtedly leave a lasting impression on their taste buds, making this cake a memorable highlight of your culinary repertoire.
Ingredients
¼ cup oat flour
½ cup cornstarch
½ cup rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-processed cocoa powder
1 ⅓ cups granulated sugar
2 sticks unsalted butter at room temperature, diced** or 1 cup of oil
4 large eggs
½ cup oil
1 cup whole milk/buttermilk
3 tablespoons pure vanilla extract
8 ounces of sour cream
3 ounces instant chocolate pudding
½ package of mini chocolate chips
1 pint of fresh blackberries
1 ½ teaspoons balsamic vinegar
Preparation
In a large mixing bowl, combine all of the ingredients until well blended. For best results, add the chocolate chips last and gently fold them into the batter.
Grease your favorite Bundt pan thoroughly to prevent sticking.
Pour the batter evenly into the pan.
Preheat your oven to 350 degrees Fahrenheit.
Bake the cake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10–15 minutes before turning it out onto a wire rack to cool completely. Serve as is or with your favorite glaze or dusting of powdered sugar.
Notes