Sometimes, you just need a rich, dark gluten free chocolate cake that you make in 1 bowl, without even melting any chocolate. Usually, to get a really rich chocolate cake or cupcake, your best bet is to use both melted dark chocolate and cocoa powder. But this one bowl gluten free chocolate cake gets the job done with just the right mix of cocoa, sour cream, and oil instead of butter. It’s your emergency chocolate cake. Hey, it happens!
Allow me to sing its praises a bit more: It’s tender enough that you can make it days ahead of time and even store it in the refrigerator without its drying out too much. It’s rich but not cloyingly sweet, and if you cover it with the easy chocolate ganache, it stays fresh even longer.
Did I forget to mention that this easy chocolate cake is dense and delicate, but never heavy? Oh, I can be so forgetful sometimes.
1 bowl, some room temperature wet ingredients (follow the instructions!) and get out that kitchen scale. Measure by weight (even the water!) not volume and you’ll be assured of success.
Serve it as a birthday cake, an anytime cake, a yay-you-got-a-big-hit-in-softball cake. Your choice. You’ll be happy to have this recipe in your back pocket, you know?
Ingredients
CAKE
1 1/2 cups (210 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
14 tablespoons (70 g) unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup (200 g) sugar
3/4 cup (168 g) sour cream, at room temperature
1/2 cup (112 g) vegetable oil
2 eggs (120 g, out of shell) at room temperature, beaten
3/4 cup (6 ounces) warm water (about 95°F)
GANACHE TOPPING (optional)
3/4 cup (6 fluid ounces) heavy whipping cream
8 ounces dark chocolate, chopped
The post One Bowl Gluten Free Chocolate Cake appeared first on Fork Off Gluten.