1teaspoonxanthan gumomit if your blend already contains it
2 ½teaspoonsbaking powder
1cup(8fluid ounces)milkat room temperature
6tablespoons(30g)30 g unsweetened cocoa powder
⅓cup(2 ⅔ounces)hot water
1ouncedark or semi-sweet chocolatemelted
Preheat your oven to 325°F. Grease well a standard 10-cup bundt pan (See Recipe Notes), and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), beat the butter, sugar, and vanilla until light and fluffy (about 5 minutes).
Add the eggs, and mix until well-combined. The mixture should be smooth and silky.
In a separate medium-size bowl or large measuring cup, whisk together the flour blend, xanthan gum, cornstarch, baking powder, and salt.
Add the flour mixture in 3 parts to the butter mixture, alternating with the milk, and mixing until just combined after each addition until all the flour mixture and milk have been added. The batter should be light and smooth.
Scrape about 1/3 of the batter into a separate, medium-size bowl and set it aside.
In a small, heat safe bowl, place the cocoa powder. Pour the hot water over the cocoa powder, and whisk until very smooth.
Scrape the cocoa mixture into the mixing bowl and mix with the remaining third of the vanilla batter until smooth. Add the melted chocolate, and whisk again until smooth.
Scrape half of the vanilla batter into the prepared bundt pan and spread into an even layer on the bottom of the pan. Be sure to spread the batter into all the corners of your pan.
Scatter the chocolate batter across the top of the vanilla batter. Don’t spread the chocolate batter out with a spatula. Instead, shake the pan back and forth to distribute the chocolate batter somewhat evenly.
Top with the remaining vanilla batter in the same manner, shake the pan back and forth. Then spread the batter a bit so all the batter has an even top layer.
To marble the 3 layers, spray a small offset spatula or butter knife with cooking oil spray, and insert it vertically into the cake batter. Keeping the spatula or knife vertical, move it around the batter in a zig-zag fashion, going around the pan no more than 2 times.
Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean, rotating once halfway through baking (about 1 hour).
Remove from the oven and allow the cake, still in the pan, to cool on a wire rack for at least 20 minutes.
With clean hands, pull the edges away from the side of the bundt pan. Slide a silicone, nylon, or wooden spatula or knife along the center hole to help release it from the cake.
Place a wire rack on top of the pan, and invert the pan and wire rack so the rack is on the countertop. Tap the outside of the pan a few times with a wooden spoon.
Remove the pan to reveal the bundt. Allow the cake to continue to cool before slicing and serving.
Note about preparing your pan for baking
If your bundt pan is new, and you’re not very concerned about its ability to release the cake, you can simply grease the inside fully with cooking oil spray.If you’re concerned about the cooking oil spray damaging the pan, use a pastry brush to brush melted butter or a neutral oil all over the inside of the pan. Try to avoid having any oil or melted butter pool in the bottom of the pan.If you’re concerned about your pan releasing the cake at all, after greasing the pan, sift some gluten free flour (a blend, or a single flour or starch like superfine rice flour or cornstarch works well; don’t use any flour that isn’t in the all purpose blend you’re baking with) all over the inside surface of the pan, on top of the oil or melted butter.Turn the pan around on all sides, tapping it with your free hand as you go, to distribute the flour evenly and remove any excess.
Gluten Free Marble Bundt Cake from Nicole Hunn at Gluten Free on a Shoestring. Find this recipe online at https://glutenfreeonashoestring.com/gluten-free-marble-bundt-cake/