From Art of Gluten-Free Baking: http://artofglutenfreebaking.com
Special equipment needed:
-A stand mixer is helpful, but a hand mixer will do
-bundt pan
Ingredients:
1 cup (2 sticks; 8 oz; 225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
4 large eggs, room temp
1 tablespoon vanilla extract
2 cups (290 g) Jeanne's Gluten-Free All-Purpose Flour Mix
1/3 cup (40 g) unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons aluminum-free, double-acting baking powder
3/4 cup (180 ml) strong brewed coffee (I actually use decaf instant coffee 'cause it's easy)
1/4 (60 ml) cup milk
1 cup (70 g) semisweet chocolate chips
-butter and tapioca flour for pan
-Preheat the oven to 350 degrees F/175 degrees C
-butter and flour a bundt pan
-make your coffee. Measure out 3/4 C and put in small bowl. Add milk. Set aside
-in large bowl, beat butter until fluffy. Add sugar and beat several minutes more
-add vanilla extract, beat in
-add eggs, one at a time, beating until smooth
-add dry ingredients and coffee mixture to butter mixture, alternating the addition of each, beginning and ending with dry ingredients
-fold in chocolate chips
-transfer batter to prepared pan. Thump the pan on the kitchen counter to get rid of any large air bubbles.
-Bake for about 50-55 mins, or until tester comes out clean
-Cool on rack for 10 minutes, then carefully invert onto cooling rack
Enjoy!
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.