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One Bowl Gluten Free Chocolate Cake



INGREDIENTS
For the 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)

For the ganache topping

  • 3/4 cup (6 fluid ounces) heavy whipping cream
  • 8 ounces (or 10 ounces, for whipped ganache) dark chocolate, chopped
  • 1 cup (115 g) confectioners’ sugar (for whipped ganache)


For full instructions you can go to : https://glutenfreeonashoestring.com

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