Makes one bundt cake Difficulty
9 ounces semi-sweet gf chocolate, chopped 2-1/2 cups gf flour 2 heaping teaspoons baking powder Pinch of salt 1-1/2 sticks of unsalted butter 3/4 vegetable oil 1-3/4 cups sugar 8 eggs, at room temperature Juice of 1 lemon Zest of 1 lemon 5 Tablespoons dark rum, divided 3 Tablespoons buttermilk 1/2 teaspoons baking soda
Set a rack in center of oven and heat to 350 degrees F.
Butter a bundt pan and dust with gf flour.
Place chocolate in the top of a double boiler. Place over simmering water and stir with a rubber spatula until almost melted. Remove from heat and stir until completely melted. Let cool.
In a medium bowl, mix together flour, baking powder and salt; set aside.
In a large bowl, using an electric mixer on medium speed, beat butter, oil and sugar for about 3 minutes. Beat in eggs, two at a time, beating well between each addition. Beat in lemon juice, zest and 2 tablespoons rum.
Gradually beat flour mixture into butter mixture. Remove 3 cups of batter to a separate bowl. Stir 3 tablespoons rum, buttermilk and baking soda into the chocolate and beat chocolate mixture into the 3 cups of batter. Pour the white batter into the bundt pan and then top with the chocolate batter. Take a butter knife and plunge it into the batter, cutting up and down to create a marble effect with the two batters. Gently stir through once.
Bake for 1 hour or until an inserted toothpick comes out clean.
Cool on a rack for 15 minutes, then invert to a rack and cool completely.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.