One Bowl Gluten Free Chocolate Cake

For the cake 1 1/2 cups (210 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine)

xanthan gum (omit if your blend already contains it)

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

kosher salt

baking soda

sugar

sour cream, at room temperature

vegetable oil

eggs (120 g, out of shell) at room temperature, beaten

warm water (about 95°F)

For the ganache topping 3/4 cup (6 fluid ounces) heavy whipping cream

(or 10 ounces, for whipped ganache) dark chocolate, chopped

confectioners’ sugar (for whipped ganache)