One Bowl Gluten-Free Chocolate Cake

Yield: One 9inch cake

All it takes is a few basic gluten-free pantry ingredients, plus one bowl, one spoon and a baking pan

(well, okay, you’ll need your oven) to make this rich, fudgy chocolate cake. It makes a perfect birthday

cake for gluten-free and gluten eaters alike, and is a great place to begin your gluten-free baking

adventure if it’s new to you. Chocolate perfection!

INGREDIENTS

For the cake

1 1/2 cups (210 g) all-purpose gluten-free flour (I use my Better Than Cup4Cup blend or Better Batter)

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 have

made it with natural cocoa powder and it works fine)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup (200 g) granulated sugar

3/4 cup (168 g) sour cream, at room temperature

1/2 cup (112 g) vegetable oil

2 eggs (120 g, weighed out of shell) at room temperature, beaten

3/4 cup (6 ounces) warm water (about 95°F)

FOR THE GANACHE TOPPING (optional)

3/4 cup (6 fluid ounces) heavy whipping cream

8 ounces dark chocolate, chopped

DIRECTIONS

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

2. 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 and water, mixing to combine after each addition. 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 from the oven and allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

3. While the cake is cooling, make the (optional) 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 mediumsize 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.

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