About the Recipe
Indulge in a delectable mystery with this Gluten-Free Chocolate Raspberry Chipotle Bundt Cake! It’s a rebellious, flavor-packed adventure that promises an exhilarating taste journey. The unique combination of ingredients makes it an extraordinary experience.
It appears as a deep, dark, and decadent chocolate bundt cake with a beautifully smooth exterior. The moist crumb melts in your mouth, offering an irresistible texture. The visual allure entices you to explore its mysteries.
A tantalizing secret lies beneath the surface. The first bite reveals the juicy sweetness of fresh raspberries, bursting with flavor and adding a delightful contrast to the deep chocolate base. A surprising, smoky warmth emerges subtly from a whisper of chipotle pepper. The gentle heat builds just enough to make things interesting, creating a dynamic interplay of flavors that keeps your palate engaged. This warmth fades away, leaving you craving more.
This cake is a conversation starter and a showstopper, perfect for surprising guests or treating yourself. Imagine serving it at your next gathering, where its unique flavor profile will spark curiosity and admiration. Each slice reveals the beautiful contrast of colors and textures, making it a feast for the eyes as well as the taste buds. Whether enjoyed at a festive celebration or as a special treat, it elevates any occasion into something extraordinary. So, gather your ingredients, unleash your inner baker, and embark on this delightful adventure that promises to leave a lasting impression.
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 raspberries
1 ½ teaspoons chipotle powder
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