Bittersweet Mocha Coffee Cake, Gluten-Free

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.