I have a bad habit of baking cakes then neglecting to photograph them until the cake is half eaten. I try to pull this off as an artistic choice, but the truth is I’m a poor planner with no discipline when it comes to baked goods. This weekend we had family over, and I did it again.
Enjoy these pictures of half-eaten cake. Bake one if you’d like. In a not-so-subtle serving suggestion, I highly recommend it with vanilla ice cream and Kahlua caramel sauce (see below) or this chocolate sauce.
Kahlua Chocolate Chip Bundt Cake
2 1/2 cups whole grain gf flours (I used 1 cup almond flour, 1 cup millet flour, and 1/2 cup brown rice flour)
1 cup sweet rice flour
scant 3/4 cup potato starch (not flour) or tapioca starch
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2-1 teaspoon salt
2 cups sugar
1 cup full-fat sour cream
3/4 cup butter, melted
1/2 cup Kahlua
12 oz (2 cups) chocolate chips
1. Preheat oven to 325 and generously butter and flour a bundt cake pan.
2. Combine all the dry ingredients in one large bowl and stir to incorporate.
3. Combine all wet ingredients in one bowl and whisk together.
4. Add wet ingredients to dry ingredients and stir until well incorporated.
5. Stir in chocolate chips. Pour batter into prepared bundt pan and bake at 325 for 55-65 mins or until top is golden and a toothpick comes out clean.
Kahlua Caramel Sauce (also excellent for dipping apple slices)
1/2 cup whipping cream
1/2 cup butter
3/4 cup packed brown sugar
2 tbsp light corn syrup or simple syrup (I used this)
1 tsp Kahlua
1. In medium sauce pan stir together the whipping cream, butter, brown sugar, and corn syrup. Bring to a boil over medium-high heat, then reduce heat to medium and continue to boil gently for 3 minutes, whisking occasionally.
2. Remove from heat and stir in Kahlua. Let cool for fifteen minutes to thicken.