Gluten-Free Chocolate Bundt Cake with Rich Chocolate Glaze

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• 1/2
  cup
  plus 1 tablespoon unsalted butter,
  at room temperature, plus more for greasing
• 2/3
  cup
  unsweetened cocoa powder,
  plus extra for dusting
• 2/3
  cup
  pitted Medjool dates
• 1
  cup
  pure maple syrup
• 1
  teaspoon
  vanilla extract
• 2
  eggs
• 1/4
  cup
  white rice flour
• 1
  tablespoon
  plus 1 teaspoon potato starch
• 2
  teaspoons
  tapioca flour
• 1/3
  cup
  sorghum flour
• 1
  teaspoon
  baking powder
• Pinch
  sea salt or kosher salt
• 1/2
  cup
  good-quality bittersweet chocolate
• 2
  tablespoons
  walnuts,
  roasted and chopped

1. Preheat the oven to 350°F (175°C). Generously grease a 9-1/2-inch bundt pan with butter and dust it with cocoa powder to prevent sticking.
2. Place the pitted dates and the maple syrup in a food processor and process until as smooth as possible. Add the vanilla, eggs, and 1/2 cup butter, then process again until fully combined and smooth.
3. In a medium bowl, sift or whisk together the white rice flour, potato starch, tapioca flour, sorghum flour, cocoa powder, baking powder, and a pinch of salt. Stir the dry mix into the date mixture and pulse or whisk until just incorporated.
4. Pour the batter into the prepared bundt pan, filling it no more than two-thirds full. Reserve any extra batter for muffins. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan, then invert it onto a plate.
5. For the glaze, melt the bittersweet chocolate with 1 tablespoon water and the remaining 1 tablespoon butter in a small pot over medium heat, stirring until smooth. Let the glaze cool slightly to thicken, then drizzle it over the cooled cake. Sprinkle with the roasted, chopped walnuts. Allow the glaze to set before serving.