Chocolate Bundt Cake

Mix:

• 1 & 3/4 cup sugar
• 1 & 1/2 cup rice flour
• 3/4 cup dark cocoa powder
• 1/4 cup tapioca flour/starch
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 1 & 1/2 cup black coffee, warm
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 cup canola oil
  Topping:
• 1/4 cup + 2 Tbsp heavy whipping cream
• 3.5 oz chocolate, 85% or darker
• 1 Tbsp maple syrup

1. Pre-heat oven to 350F/175C. Mix dry ingredients in a bowl. In a separate bowl, mix eggs and vanilla.
2. Add warm coffee to dry ingredients and stir until integrated. Quickly add in egg mixture and oil.
3. Pour into a well greased bundt pan and bake for 55 minutes. Allow to cool before removing from pan.
4. In a double boiler, add topping ingredients. Stir constantly over medium-low heat with a spatula to avoid glazing.
5. While topping is still hot, pour evenly over top the cooled cake.

Taken from Serious Eats.