Gluten Free Reese’s Bundt Cake
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Reese's Gluten Free Bundt Cake:
Oh My, Wow! This incredible gluten free bundt cake has it all, coffee, peanut butter, chocolate and more chocolate. This cake is easy to make and comes together in just 20 minutes. You won’t believe that you are eating a gluten free dessert.
Just in time for the Fall season. The scents of decedent chocolate, and rich coffee will waft in the air ,giving your home a warm and welcoming atmosphere. Cozy up with a glass of milk or a cup of orange pekoe tea, you won’t be able to stop at one slice.
Cooking Time: 45 mins
Cooking Temp: 350 degrees
Ingredients:
15 T unsalted butter (cut into small pieces)
1 C brewed coffee
¾ C cocoa powder
¼ C peanut butter
1 tsp. Vanilla
¼ C milk
¼ C heavy cream
¼ tsp. baking soda
¾ tsp. baking powder
1 ¼ c sugar
1 tsp. salt
2 c gluten free flour (I recommend King Arthur’s Gluten- Free Flour Blend)
2 eggs
Icing :
½ C chocolate chips
3 T heavy cream
crushed reese’s pieces ( to crush, place the candies in a ziploc bag and hit them with a can or other heavy kitchen utensil)
Steps:
1.First, preheat oven to 350 degrees
2. Then, prepare a bundt pan, I highly recommend using this silicone version. Once sprayed with cooking oil it is virtually non- stick and produces a sturdy and beautiful cake.
3. In a medium saucepan combine the brewed coffee, cocoa powder, butter, peanut butter, and vanilla over medium heat, stirring frequently. The mixture will remain chunky due to the peanut butter. Once incorporated, remove from heat and set aside to cool.
4.Meanwhile, in a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment combine all of the dry ingredients
- Take the cooled chocolate mixture and stir in the milk and heavy cream, the mixture will release and become smoother
- Add the chocolate mixture to the dry ingredients and mix on low until well incorporated. At this stage it will have the consistency of cookie dough, thick and stable.
- With the mixer still running add one egg at a time. The mixture should resemble thick frosting at the end of this cycle ( about 2 minutes on low-medium speed).
- Pour into prepared pan and bake on 350 degrees for 45 minutes.
- Place the cake in the pan, on a cooling rack for at least 5 minutes. Then place a large plate over the cake, carefully turning the cake out. Continue to cool thoroughly before icing.
- Once the cake is cooled, prepare your icing. Place the chocolate chips, and heavy cream in a saucepan over medium- high heat. Stir frequently. Once the chocolate is smooth and shiny it will hold its form on the cake.
- Finally, pour the chocolate over your cake, you can use a rubber brush or the back of a spoon to spread the frosting. Then top with the crushed Reese’s pieces.
- Enjoy.
-Patience
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