Gluten Free Chocolate Cake

Directions

Preheat your oven to 325F, and prepare your pans (for cupcakes line paper liners or lightly grease, for 8 inch cake layers lightly grease and place 8 inch parchment paper circle on the bottom.)

In a large mixing bowl whisk together the cocoa, brown sugar, rice flour blend, xanthan gum, baking soda, and salt.

Add the hot water and oil to the dry ingredients and THEN stir using a silicone/rubber spatula (if you stir in just the water the batter will be very thick and when you try to stir in the oil it will take a long time and splash all over.)

Stir in eggs, egg yolks, and sour cream.

Fill your prepared pans (cupcakes about 2/3 full, for layer cakes evenly divide the batter between both pans) and bake until the cake springs back if gently touched, or a toothpick inserted near the center of the cake comes out mostly clean, with maybe a little crumb or two.

Mini cupcakes should bake 15-20 minutes, regular cupcakes 20-25 minutes, and layer cakes 30-35 minutes.