#2 The Best Gluten Free Chocolate Cake Recipe | Just One Bow

• servings: 1 serving
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 1/2 cups all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

14 tablespoons unsweetened cocoa powder

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup granulated sugar

3/4 cup sour cream (at room temperature)

1/2 cup neutral oil (vegetable, grapeseed, peanut, canola all work)

2 eggs (at room temperature, beaten)

1 teaspoon pure vanilla extract

3/4 cup warm water (about 80°F)

3/4 cup heavy whipping cream

8 ounces dark chocolate (chopped, See Recipe Notes for whipped chocolate ganache)

1 cup confectioners’ sugar (for whipped ganache)

Directions

To make the cake.

Preheat your oven to 350°F. Grease a 9-inch round or square baking pan and set it aside.

In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking soda and sugar, and whisk to combine well.

Create a well in the center of the dry ingredients and add the sour cream, oil, eggs, vanilla, and water, and mix to combine well. The batter should be very thickly pourable.

Scrape the batter into the prepared pan, smooth into an even layer and place in the center of the preheated oven.

Bake until a toothpick inserted in the center of the cake comes out mostly clean or with a few moist crumbs attached (about 30 minutes). Do not overbake.

Remove the cake from the oven and allow to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

To make the ganache topping.

In a small, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer. Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate.

Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted, and the mixture is smooth and glossy.*

Pour the warm ganache over the top of the cooled cake, and gently spread toward the edges so the ganache begins to drip down the sides of the cake. Allow to set at room temperature before serving.

*To make whipped ganache frosting, use 10 ounces of chopped chocolate with the 6 fluid ounces cream and follow the same instructions. Allow the ganache to cool at room temperature until no longer hot to the touch.

Cover and place in the refrigerator until firm enough to scoop with a spoon. Transfer the cooled ganache to a large bowl and beat with a handheld mixer or stand mixer fitted with the whisk attachment until thickened and fluffy.

The ganache will also lighten in color. Add the optional confectioners’ sugar and beat until well-combined. Frost as desired.