Moist Chocolate Cake with Sour Cream and Ganache – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease a round pan 24 cm across and gluten-free flour blend it.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Melt the chocolate and butter in a double boiler and let cool slightly.

   Double boiler (bain-marie)orMicrowave

   💡In the microwave, melt in short bursts, stirring in between, until the chocolate and butter are smooth and liquid.
3. 3
   Stir the sour cream into the melted chocolate.
4. 4
   Add the sugar to the chocolate and stir until it dissolves, then add the eggs one at a time, stirring constantly, followed by the vanilla.
5. 5
   Sift the gluten-free flour blend, cocoa, baking powder and baking soda over the top and Fold gently, just until the batter is smooth.

   ⚙ FoldingSilicone spatulaSifter

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Pour into the pan.

   Round pan
7. 7
   Bake 30–35 minutes, until a toothpick inserted in the center comes out with moist crumbs.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Let the cake cool completely.
9. 9
   Put the chopped chocolate in a bowl.

   Bowl
10. 10
    Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

    StoveSmall saucepan
11. 11
    Stir gently from the center outward, until you get a smooth, glossy cream.

    💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
12. 12
    Add the butter and stir until it melts.
13. 13
    Cover the cooled cake with the ganache and let it set.

    Offset spatula