Gluten Free Chocolate Mousse Cake

INGREDIENTS

CAKE 1 cup + 2 tablespoons (158 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine)

1/2 tsp

xanthan gum (omit if your blend already contains it)

11 tbsp

unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine)

3/8 tsp

kosher salt

3/8 tsp

baking soda

3/4 cup

sugar

1/2 cup

+ 1 tablespoon (126 g) sour cream, at room temperature

6 tbsp

vegetable oil

egg + 1 egg yolk (90 g, out of shell) at room temperature, beaten

1/2 cup

+ 1 tablespoon (4 1/2 ounces) warm water (about 95°F)

CHOCOLATE MOUSSE 1/4 cup (20 g) unsweetened cocoa powder (Dutch-processed is best, but natural will work, too)

1/2 cup

warm water

10 oz

dark chocolate, chopped

4 tbsp

unsalted butter, chopped

2 cups

heavy whipping cream

1/4 cup

confectioners’ sugar