How can you not love someone whose name is Joy the Baker?
That’s what she is Joy. Yes, her name is Joy, but I mean more than that. Joy Wilson is sunlight and goofiness, connected conversations, generosity and cookies, and a good amount of butter and sugar. I’ve been relishing her website for years. I bet you have been too.
Joy’s first cookbook, Joy the Baker Cookbook: 100 Simple and Comforting Recipes, came out recently and I’ve been reveling in it as well. In fact, for the weeks of moving and unpacking and learning the new kitchen, I couldn’t bake much. Instead, I just flipped through Joy’s book and imagined what I would make. Buttermilk skillet cake with walnut praline topping? Chocolate bourbon spiked banana bread? Dark chocolate ganache tart with fresh berries and whipped cream? So many possibilities.
We’re mostly moved in now. There are still boxes in the garage, and this office needs organizing, but we feel like we’re home now. After years of dreaming of something like this, we have our baker’s rack in the dining room. It just makes me happy to see it.
Dear friends came over for dinner on Friday. Actually, I should write that differently: they came over bringing dinner. Tita spent two days making homemade tamales. She had a mess of spicy black beans too. The least we could do was make a salad. And cake.
After the tamales so comforting and good and the conversation, Tita and John were ready to push away from the table. “Wait,” I said. “The cake is cooled. Anyone want some?”
We sat together, forks working, in silence. “Shauna, this is REALLY good,” Tita said. Those two had to endure those first months of my experimenting before I started to bake some good gluten-free baked goods. Lately, I feel like I’ve really hit my stride. “I mean it. This is a great cake,” Tita said again.
Didn’t I tell you? Joy the Baker brings joy.
GLUTEN-FREE CHOCOLATE BUNDT CAKE , adapted from Joy the Baker Cookbook: 100 Simple and Comforting Recipes
As Joy wrote about this, “Coffee, cocoa, and sour cream are the magic ingredients in the cake. The result is a super-moist chocolate cake that tastes exactly what a cake mix cake would taste like if it didn’t taste so much like…cake mix.”
Feel free to use 350 grams of any gluten-free flours that work for you here. However, I have to say, I think teff, sweet rice, and potato starch is a pretty magic combination here. It certainly brought us joy. Why not bake a cake today?
1 1/4 cups hot coffee (we use decaf for the kiddo)
1 cup unsweetened cocoa powder
150 grams teff flour
100 grams sweet rice flour
100 grams potato starch
1 1/4 teaspoons salt
2 1/2 teaspoons baking soda
2 cups sugar (we use organic cane sugar here)
3 large eggs, at room temperature
1 1/4 cups sour cream
1 1/4 cup vegetable oil (we used canola here)
Preparing to bake. Preheat the oven to 350°. Grease a 10″-bundt pan with a neutral-tasting vegetable oil. Flick some sweet rice flour onto the oiled surface, evenly.
Combining the dry ingredients. Whisk together the teff flour, sweet rice flour, and potato starch. Add the salt and baking soda and whisk all the dry ingredients together. Set aside.
Making the batter. Whisk together the hot coffee and cocoa powder until no lumps remain. Set aside.
Whisk together the sugar and eggs until well combined. Add the sour cream and oil, stirring well.
Finishing the batter. Whisk the dry ingredients into the wet ingredients. If you’re using a stand mixer here, let it run for awhile. Remember you don’t have to worry about activating the gluten and thus making the cake tough! If you’re using a whisk and a bowl, use your biceps. Make sure the dry ingredients are fully incorporated into the wet ingredients. You shouldn’t see any hint of flour.
Add the coffee-cocoa powder combination and stir, stir, stir until you have a smooth batter that is all one color.
Pour the batter into the prepared pan.
Baking the cake. Bake the cake until a toothpick inserted in the middle comes out clean and the top of the cake has an athletic jiggle to it, about 45 to 60 minutes.
Remove the cake pan from the oven and allow it to cool for at least 20 minutes. Stop trying to steal a bite!
Carefully invert the bundt pan onto a wire rack and tap the bottom of the pan. The cake should slide out easily. Allow the cake to cool to room temperature, about 30 minutes.
Makes 1 10-inch bundt cake