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16Ingredients
50Minutes
460Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 cup all-purpose gluten-free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine)
- 1/2 tsp. xanthan gum (omit if your blend already contains it)
- 11 Tbsp. unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine)
- 3/8 tsp. kosher salt
- 3/8 tsp. baking soda
- 3/4 cup sugar
- 1/2 cup sour cream (at room temperature)
- 6 Tbsp. vegetable oil
- 1 egg (+ 1 egg yolk, 90 g, out of shell at room temperature, beaten)
- 1/2 cup warm water (about 95°F)
- 1/4 cup unsweetened cocoa powder (Dutch-processed is best, but natural will work, too)
- 1/2 cup warm water
- 10 oz. dark chocolate (chopped)
- 4 Tbsp. unsalted butter (chopped)
- 2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat18g90% |
| Trans Fat0g |
| Cholesterol90mg30% |
| Sodium150mg6% |
| Potassium290mg8% |
| Protein4g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber4g16% |
| Sugars26g |
| Vitamin A15% |
| Vitamin C2% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Bridget 5 years ago
Yum! Super rich but light and fluffy at the same time. I made the cake in the springform pan and put parchment paper on the bottom before I poured the batter in. My guest with celiac disease absolutely loved it!