Sour Cream Chocolate Cake


This cake needs no frosting. It has a moist, tender crumb and looks appealing just as is. Ice cream is optional.

The Daisy Sour Cream company published an ad and recipe in the Sunday newspaper. Hallie converted it to be gluten free and decided to make 2/3 of a recipe to fill an 8" square pan instead of a full recipe for 2-8" rounds. The conversion yielded a slightly richer cake to compensate for the dryness of gluten free flour. Please note that Daisy has a recipe on their website that makes both cake and frosting, but the newspaper recipe was for the cake only. (Good thing because simple is best. The web recipe is a bit convoluted as it is written.) Still, credit goes to Daisy for a great cake that your family will never say, "It's dry. Is it gluten free?"

Moist Chocolate Cake
Amount Measure Ingredient
1/2 Cup Vegetable oil (Hallie used lite flavor olive oil)
1 Large Egg (Hallie did not use 2/3 of an egg)
1-1/3 teaspoons Vanilla extract
1/3 Cup Granulated sugar
2/3 Cup Dark or light brown sugar
1-1/2 Ounces Melt a mixture of semi-sweet and bitter-sweet chocolate chips. (Don't use unsweetened baking chocolate squares, but you could use semi-sweet squares.)
1-1/3 Cups Gluten free flour (Hallie used this flour blend by Carol Fenster.)
1/2 Cup Unsweetened cocoa
1/2 teaspoon Guar gum (If you don't have guar gum, you can use xanthan gum. But guar is preferred because it is springy rather than stretchy.)
2-1/2 teaspoons Baking soda
1/4 teaspoon Salt (optional)
2/3 Cup Warm water (or coffee or whatever liquid, but not citrus)
2/3 Cup Lite sour cream

You can use your convection oven if you have one. Heat oven to 350° F.