- 1 cup melted butter
- 2 cups gluten-free all-purpose flour
- 150 grams dark chocolate, broken to small pieces
- 3 tbsp coffee granules (you can use instant espresso or instant coffee like Nescafe)
- 2 tbsp cocoa powder
- 2 tbsp whiskey (optional)
- 1/4 tsp salt
- 3 eggs
- 2 cups sugar
- Vanilla
- 1 tsp baking powder
- 1 tsp bicarbonate of soda


  1. Put the coffee granules, the chocolate pieces, the cocoa powder, and the whiskey (if using) in a bowl. Add to them one cup of boiling water and stir until the coffee and the cocoa powder and the chocolate completely melt. Put aside until it cools down.
  2. Meanwhile, beat the eggs with an electric beater. Add to them the sugar and vanilla. Beat for few minutes until fluffy and pale. Add the melted butter gradually while beating.
  3. Mix the flour with the baking powder, bicarbonate and salt.
  4. Now alternate between the flour and the coffee/chocolate mixture. Add quarter amount of the flour and beat gently, then add quarter amount of coffee/chocolate mix.
  5. Keep adding the ingredients until you use the whole amount.
  6. Put the cake mix in a Bundt cake pan and bake in a pre-heated oven on 180°C for 50-55 minutes or until a skewer comes out dry.
  7. Leave the cake to cool for few minutes then turn into the serving plate. Use the chocolate sauce to cover the cake.

Chocolate Sauce

  1. Put 50 grams of butter with 3 tbsp of cocoa powder in a saucepan.
  2. Add 3 tbsp of sugar and 6 tbsp of water.
  3. Stir the ingredients until they completely dissolve on low heat.
  4. Put the chocolate sauce aside until it cools, and then pour it on top of the cake.
  5. Put the cake in the fridge for the sauce to set.