Moist Chocolate Gluten Free Cake

Ingredients

Cake

• 3/4 cup (1 1/2 sticks) butter, room temperature
• 3/4 cup unsweetened cocoa powder, plus more for pan
• 1/4 cup + 1 ½ teaspoon sorghum flour
• 1/4 cup + 1 ½ teaspoons potato starch
• 3 tablespoons tapioca flour
• 3/4 teaspoon xanthan gum
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream

Ganache

• 4 ounzes semisweet chocolate, coarsley chopped
• 1/2 cup heavy cream
• 1/2 cup slivered almonds for garnish

Directions

Cake

1. Preheat oven to 350 degrees F.
2. Butter an 8-inch-round cake pan. Dust bottom and sides of pan with cocoa, tapping out excess.
3. In a mixing bowl, stir together cocoa, sorghum flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt.
4. In another mixing bowl, using a hand or stand beater, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed.
5. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream. Beginning and ending with the flour.
6. Spread batter in prepared pan. Bake 30 to 35 minutes or until cake tests done.
7. Cool 10 minutes in pan, then invert cake onto a wire rack. When cooled put onto a cake plate.

Ganache

1. Place chocolate in a medium bowl.
2. In a saucepan, bring cream to a boil, watch carefully so you do not scorch the cream.
3. Pour over chocolate; whisk until smooth.
4. Let cool about 5 minutes. You want this thick, but pourable.
5. Slowly pour ganache over the cake, in increments until the cake is well covered. Sprinkly slivered almonds on top.
6. This is enough to cover 1 – 8 inch cake.