Moist & Fudgy Gluten-Free Chocolate Bundt Cake

Travel back in time and enjoy a moist and fudgy chocolate bundt cake just like Gramma used to make! This easy gluten-free recipe uses one bowl and a couple secret weapon ingredients to make the most decadent bundt cake covered with a rich, chocolate glaze.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Grease a nonstick 12-cup bundt cake pan and set aside.

Step 2

In a large mixing bowl combine flour, unsweetened cocoa, sugar, pudding mix, baking powder, baking soda, and salt. Mix on low to combine.

Step 3

Add the eggs, sour cream, oil, and vanilla extract. Mix on low speed until all the ingredients are combined. The batter will be very thick.

Step 4

Gradually pour in the hot water while continuing to mix. Increase speed to medium and beat for 1 minute. The mixture will be the consistency of brownie batter. Mix in chocolate chips on low speed.

Step 5

Spread evenly in the prepared bundt cake pan. Bake on the middle rack for 55-60 minutes, or until a long cake tester comes out clean.

Step 6

Cool on wire rack for 10 minutes before inverting out of the pan and cool for at least 1 hour before frosting.

Step 7

In a small saucepan over medium heat, combine the cocoa powder, butter, and water until the butter is melted and mixture is smooth.

Step 8

Remove from the heat and whisk in the vanilla extract, followed by the powdered sugar, 1 cup at a time. Whisk vigorously until a smooth, thick icing forms and no lumps remain. Add sour cream and whisk to combine.

Step 9

Transfer the cake to a cake platter and pour the frosting over the top. Extra frosting can go in the middle of the cake to serve with slices.

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