One Bowl Gluten Free Chocolate Cake recipes

Ingredients

• 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)
• 3/4 cup (6 fluid ounces) heavy whipping cream
• 8 ounces dark chocolate, chopped

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