Gluten Free Chocolate Poke Cake

INGREDIENTS

Chocolate Cake 1 3/4 cup (245 g) all purpose gluten free flour blend (I used Better Batter)

3/4 tsp

xanthan gum (omit if your blend already contains it)

1 cup

unsweetened cocoa powder (I prefer Dutch-processed, but have also used natural with success)

3 tbsp

cornstarch (you can also try arrowroot)

1 tsp

baking powder

1/2 tsp

baking soda

1 tsp

kosher salt

1 cup

granulated sugar

3/4 cup

sour cream, at room temperature

1/2 cup

canola oil (or another neutral oil, like peanut oil)

eggs (180 g, weighed out of shell) at room temperature, beaten

1 cup

brewed fresh coffee (or milk, at room temperature)

1 tsp

pure vanilla extract

Pudding 6 tablespoons (30 g) unsweetened cocoa powder (I prefer Dutch-processed, but have also used natural with success)

2 tsp

cornstarch (or superfine sweet rice flour)

1/4 cup

granulated sugar

2 1/2 tbsp

nonfat dry milk, ground into a finer powder

1/4 tsp

kosher salt

2 cups

milk

Topping 2 cups (16 fluid ounces) heavy whipping cream, chilled

3 tbsp

confectioners’ sugar

3 tbsp

chocolate shavings