gluten free Chocolate Marbled Bundt Cake, a meditation.

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January 14, 2013 by Tamika

A new year. A new gluten-free cake.

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Much of the world right now is starting a-new, focusing on fasting, juicing, internally cleansing all that accumulated over the last year, if that can be done. We did not buy ourselves a juicer or vita-mix, (we chose entertainment!) and while I have healthy intentions (more exercise, less grains consumed weekly) my cleansing this year is in my WORDS. I find myself saying ‘we need’ too often, and feeling it. We NEED a vita-mix. We NEED a juicer, an espresso machine (maybe). We Need a new toaster oven, coffee maker, sewing machine, OOMPA LOOMPA for goodness sakes (would that I had a thousand bucks just to buy all the new ‘necessities’, I NEED the Goose That Lays the Golden Eggs). Early in the morn, when I go out to take care of our chickens, if I take a few minutes to meditate on the beauty of our little homestead I can find the grounding point, the center in me which strives to not be entangled in this suburban, sub-rural culture just shy of NYC. ‘Oh yes, You want to be a farmer, an activist, an educator, a nurturer.’ I remember, my intentions become important, my words clean.

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This has everything to do with baking a cake. Baking is tradition, history. It’s scientific, mathematical, skill oriented, hands-on work that is satisfying on emotional, physical and spiritual levels. The skills our fore-fathers and mothers grew our CULTURE and our Countries on. We get back to basics when we bake, like planting seeds that will become food. Sure we’re using a stand mixer, great ovens (compared to wood burning and fireplaces) technology that has developed over many years, due, in part, to our homesteading, farming, industrious relatives. Baking, and cooking, for me, are as grounding as tending my chickens and garden.
It’s no surprise then that I should bake a NEW cake right after the intense holiday order-filling baking blast. Having nothing to do with sugar and fat cravings (I don’t), I just needed grounding. I also found my December issue of Food and Wine, finally.

Chocolate Marbled Bundt Cake

(adapted from Food and Wine:  Reverse Marble Bundt Cake recipe)

2 tsp cocoa powder (plus more for dusting)

10 oz dark chocolate, chopped

3 1/4 cups ap basic gf flour blend

1 tbsp psyllium husk powder

1 1/2 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1 tsp salt

8 oz unsalted butter at room temp (not warm), cut into pieces

2 cups organic sugar

1/2 cup dark brown sugar

4 large eggs

12- 16 oz yoghurt (if yoghurt is very thick, such as Greek, you’ll need 16 oz)

1 tsp vanilla

 

Preheat oven to 350*

Coat 10 inch bundt pan with spray oil or butter, then sprinkle with cocoa powder or ap gf flour to coat. Set aside.

Melt chopped chocolate either in microwave at 30 second increments or in a stainless bowl over an inch of simmering water. With both methods heat chocolate almost to melted, remove from heat and stir to combine chunks still remaining. Whisk in 2 tsp of cocoa.

Sift gf flour blend with remaining dry ingredients into a bowl.

In the bowl of a stand mixer  (or large bowl with a hand mixer), beat butter at medium speed until very smooth. Add both sugars, beating until fluffy, scraping down the sides of bowl once. Beat in the eggs one at a time, scrape bowl, add 12 oz yoghurt.

At low speed blend in the dry ingredients in 3 batches, scraping sides of bowl in between. If the cake batter seems too stiff add remaining yoghurt.

Scrape out 1/3 of the batter to a separate bowl. Add melted slightly cooled chocolate to remaining 2/3 of batter, beat to incorporate. IMG_0440

Coat your bundt pan with gf flour or cocoa.

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Spoon 1/2 the chocolate batter into the bundt pan, spreading it into the shape of your pan (remember, the bottom is the top).

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Add the vanilla batter, spreading just in the center of the chocolate, swirling the batters together a bit with a knife. Add the remaining chocolate batter on top, spreading evenly, then swirl a few more times. Tap pan on your counter firmly a few times to settle the batter (and release air bubbles). Bake in the center of your preheated oven for 50-60 minutes, until a toothpick inserted in the center comes out clean.

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It’s perfectly normal for the cake to crack. Let cool for an hour before inverting on a serving plate.

gluten free Chocolate Marble Bundt Cake

gluten free Chocolate Marbled Bundt Cake

Mix a spoonful of powdered sugar, pinch of cinnamon and pure chili powder (if you like!) into a small mesh strainer (I use a tea strainer), with a spoon gently tap the sides sprinkling the blend over the cake .

LET THEM EAT CAKE in this new year, hand made, comforting, SIMPLE cake.

 

 

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