Cooking and Serving: 40 minutes | 8 slices layer cake
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | ¾ cup (60 g) unsweetened cocoa powder, (natural or Dutch-processed)
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 8 slices layer cake
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
¾ cup (60 g) unsweetened cocoa powder, (natural or Dutch-processed)
1 ¼ teaspoons baking soda
½ teaspoon kosher salt
1 ½ cups (327 g) packed light brown sugar
1 ⅓ cups (10 ⅔ fluid ounces) warm water
8 tablespoons (112 g) unsalted butter, at room temperature
½ cup (120 g) sour cream, at room temperature
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 325°F. Grease 2 8-inch round cake pans, or line 2.
standard 12-cup muffin tins with liners. Set the pans aside.
In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda and.
combine, working out any lumps in the brown sugar
Create a well in the center of the dry ingredients and add the water, butter,.
batter will be soft and relatively thick.
Divide the batter evenly between the 2 prepared baking pans, or fill the.
Place the baking pans at the same time, or the muffin tins one at a time, in.
the center of the preheated oven.
If making cakes, bake for 15 minutes, rotate the pans and continue to bake.
minutes for a total of 25 minutes).
If making cupcakes, bake until the tops of the cupcakes spring back when.
pressed lightly (about 22 minutes).
Remove from the oven and allow to cool for 10 minutes in the tin before.
transferring to a wire rack to cool completely.