Gluten-Free Double Chocolate Almond Bundt Cake
A decadent chocolate cake that combines brownie mix and devil's food cake mix for intense cocoa depth, enriched with sour cream and chocolate syrup for moisture and richness. Toasted almonds add textural contrast and subtle nuttiness throughout, while a silky chocolate ganache finish it beyond basic box-mix cakes. The almond extract appears twice—in the batter and ganache—creating a cohesive flavor profile that transforms ordinary mixes into something special. Perfect for potlucks, celebrations, or when you want impressive results without complex techniques. The Bundt shape creates elegant presentation straight from the pan. This works for anyone seeking an accessible yet sophisticated chocolate dessert that delivers restaurant-quality appearance and deep chocolate-almond flavor in under two hours.
Ingredients
- 1 cup sour cream
- ½ cup chocolate-flavored syrup
- ¼ cup water
- 1 19.8- to 21.5-ounce package plain brownie mix
- ½ 15.25- to 16.5-ounce package (2 cups) devil's food cake mixchocolate cake mix1:1boxed
slightly less intense cocoa flavor
- 3 large eggs
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- ¾ cup almonds, chopped, toasted
- 1 cup semi-sweet chocolate chipsdark chocolate chips1:1chocolate
deeper, less sweet ganache
- 3 tablespoons butter
- 2 tablespoons half and half
- 1 tablespoon vegetable oil
- 1 teaspoon almond extract
Instructions
- 1
Heat oven to 350°F and generously spray a 12-cup Bundt pan with no-stick cooking spray.
- 2
Combine sour cream, chocolate-flavored syrup, water, brownie mix, devil's food cake mix, eggs, almond extract, and vanilla in a bowl.
- 3
Beat at low speed, scraping the bowl often, until well mixed.
- 4
Stir in the toasted chopped almonds.
- 5
Pour batter into the prepared pan.
- 6
Bake 55-65 minutes or until the cake begins to pull away from the sides of the pan. Do not overbake.
- 7
Cool for 10 minutes, then invert onto a serving plate and cool completely.
- 8
For the ganache, combine chocolate chips, butter, half and half, and vegetable oil in a 1-quart saucepan.
- 9
Cook over low heat 2-3 minutes, stirring constantly, until the chips are melted and the mixture is pourable.
- 10
Stir in the almond extract.
- 11
Drizzle the ganache over the cooled cake.
Tips
Toast the almonds in a 350°F oven for 8-10 minutes before chopping to maximize their flavor and ensure they stay crisp rather than becoming soft in the batter.
Cool the cake completely before drizzling ganache; a warm cake will cause the ganache to slide off or absorb unevenly into the crumb.
Stir the ganache constantly over low heat to prevent the chocolate from seizing or the butter from separating, ensuring a silky, pourable consistency.
Good to Know
Covered at room temperature up to 3 days, or refrigerated up to 5 days. The ganache will firm up when chilled.
Bake the cake up to 1 day ahead and store covered. Prepare ganache up to 2 hours before serving and drizzle just before serving.
Serve at room temperature with coffee, tea, or milk. Pairs well with vanilla ice cream or whipped cream.
Common Mistakes
Do not overbake the cake to avoid a dry, dense crumb that pulls away prematurely from the pan.
Do not drizzle ganache over a warm cake to avoid it sliding off or soaking unevenly into the sponge.
Do not use high heat for the ganache to avoid seizing the chocolate or breaking the emulsion.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly less intense cocoa flavor
FAQ
Can I make this cake without almond extract?
Yes, omit the almond extract from both the batter and ganache. The cake will still be delicious as a pure chocolate-almond combination. Alternatively, add 1 teaspoon of vanilla extract to each to maintain flavor depth.
What if I don't have a Bundt pan?
Use two 9-inch round cake pans or one 9x13-inch rectangular pan. Reduce baking time to 35-45 minutes for round pans and 40-50 minutes for rectangular. Test for doneness by inserting a toothpick near the center.
Can I freeze this cake?
Yes, wrap the unfrosted cake tightly in plastic wrap and freeze up to 3 months. Thaw at room temperature for 2-3 hours. Add the ganache after thawing. Frosted cakes freeze less effectively as the ganache may crack upon thawing.