This gluten free chocolate bundt cake gets its fudgy interior and fine crumb from nutrient-rich teff flour plus loads of butter and crème fraîche, all crowned with dark chocolate ganache. Thanks to Vermont Creamery for sponsoring this post!
I’ve always felt a bit intimidated by bundt cakes. They’re just so BIG, and they bring with them so many opportunities for things to go wrong. They can come out dry, burn on the outside while staying raw inside, or stick, cement-like, to the interior of the pan. I’ve baked and styled my fair share of bundt cakes for NYT over the years (in fact the very first recipe that Sarah and I styled for them was this tunnel-of-fudge cake baked in a bundt pan!) But nine years into this site, I thought it was finally time to embrace the bundt.