This super fudgy chocolate cake is soft, moist, and so chocolatey! It's smothered in creamy chocolate sour cream frosting which makes this cake that much better. Seriously, it's so dang good you would never even know it's gluten free.
WHAT YOU NEED Gluten Free Chocolate Cake 1-to-1 Gluten free baking flour Unsweetened dutch process cocoa powder Baking powder Baking soda Salt Sugar Coconut oil, melted 3 Large eggs Vanilla extract Milk (regular or plant-based) Apple cider vinegar Hot water Chocolate Sour Cream Frosting Unsalted butter Powdered sugar Unsweetened Dutch process cocoa powder Sour cream Milk
For the cake whisk together the flour, cocoa, baking powder, baking soda, salt, and sugar. In a separate bowl whisk together the coconut oil, eggs, vanilla, milk, and vinegar. Slowly pour the wet ingredients into the bowl of dry ingredients as you whisk the two together. The batter should then be thick and fudgy at this point.
Pour in the hot water and whisk to combine. The batter should now be very thin. Evenly distribute the batter between the cake pans and bake for 35-40 minutes Test with a toothpick to make sure the cakes are baked through before removing from the oven.
Using a hand or stand mixer with the paddle attachment, mix the butter until smooth. Once smooth, mix in the sugar one cup at a time. Begin mixing in the cocoa powder. Once the frosting becomes too dry, mix in 1 tablespoon of milk. Now mix in the sour cream. Mix in another 1-2 tablespoons of milk if the frosting appears too thick.
Before assembling make sure the cakes are chilled. Spread a layer of frosting between each cake layer and then spread a thin crumb coat over the entire cake. Chill the cake for about 30 minutes to set the layers and crumb coat. Once chilled, spread the remaining frosting over the entire cake. Top with sprinkles, flowers, nuts, or more chocolate. Enjoy!