Gluten Free Chocolate Mousse Cake recipes

Ingredients

• 1 cup + 2 tablespoons (158 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine)
• 1/2 teaspoon xanthan gum (omit if your blend already contains it)
• 11 tablespoons (55 g) unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine)
• 3/8 teaspoon kosher salt
• 3/8 teaspoon baking soda
• 3/4 cup (150 g) sugar
• 1/2 cup + 1 tablespoon (126 g) sour cream, at room temperature
• 6 tablespoons (84 g) vegetable oil
• 1 egg + 1 egg yolk (90 g, out of shell) at room temperature, beaten
• 1/2 cup + 1 tablespoon (4 1/2 ounces) warm water (about 95°F)
• 1/4 cup (20 g) unsweetened cocoa powder (Dutch-processed is best, but natural will work, too)
• 1/2 cup (4 ounces) warm water
• 10 ounces dark chocolate, chopped
• 4 tablespoons (56 g) unsalted butter, chopped
• 2 cups (16 fluid ounces) heavy whipping cream
• 1/4 cup (29 g) confectioners’ sugar

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