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Gluten free Choc Cake
Ingredients
- INGREDIENTS
- Chocolate Cake
- 1 3/4 cup (245 g) all purpose gluten free flour blend (I used Better Batter)
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1 cup (80 g) unsweetened cocoa powder (I prefer Dutch-processed, but have also used natural with success)
- 3 tablespoons (27 g) cornstarch (you can also try arrowroot)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- 3/4 cup (168 g) sour cream, at room temperature
- 1/2 cup canola oil (or another neutral oil, like peanut oil)
- 3 eggs (180 g, weighed out of shell) at room temperature, beaten
- 1 cup (8 ounces) brewed fresh coffee (or milk, at room temperature)
- 1 teaspoon pure vanilla extract
- Pudding
- 6 tablespoons (30 g) unsweetened cocoa powder (I prefer Dutch-processed, but have also used natural with success)
- 2 teaspoons (6 g) cornstarch (or superfine sweet rice flour)
- 1/4 cup (50 g) granulated sugar
- 2 1/2 tablespoons (15 g) nonfat dry milk, ground into a finer powder
- 1/4 teaspoon kosher salt
- 2 cups (16 fluid ounces) milk
- Topping
- 2 cups (16 fluid ounces) heavy whipping cream, chilled
- 3 tablespoons (22 g) confectioners’ sugar
- 3 tablespoons chocolate shavings
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