Chocolate Sour Cream Cake

One of the things that I missed the most when I went gluten-free was the texture of cake. Gluten-free cake tends to be heavier and drier. This recipe is so good it reminds me of gluten-filled chocolate cake.

Chocolate Sour Cream Cake

4 oz unsweetened chocolate; melted and cooled
2 eggs
3/4 cup sour cream
1 cup water
1/4 cup butter, softened
1 tsp vanilla
2 cups gluten-free flour
2 cups sugar
1 tsp xanthan gum
1 1/4 tsp baking soda
1 tsp salt
1/2 tsp baking powder

1. Preheat oven to 350 degrees. Melt chocolate over low heat and allow to cool.
2. Mix chocolate, eggs, and sour cream.
3. Add water, butter, and vanilla.
4. In separate bowl, combine dry ingredients.
5. Slowly add dry ingredients to wet ones.
6. Pour into two 9" cake pans or 13 x 9 pan. I don't remember how long to bake the cake for. I just bake it until a toothpick comes out clean in the middle. I'm guessing somewhere around 30-40 minutes.