DARN GOOD CHOCOLATE CAKE (GLUTEN FREE)

Darn Good Chocolate Cake (Gluten Free) image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 10

- vegetable oil spray, for misting the pan
1 tablespoon(s) rice flour or unsweetened cocoa powder, for dusting the pan
1 package(s) 15 ounces chocolate gluten free cake mix
2 tablespoon(s) unsweetened cocoa powder
1 cup(s) sour cream
1/2 cup(s) vegetable oil
3 large eggs
2 teaspoon(s) vanilla extract
1 cup(s) miniature semisweet chocolate chips
1 teaspoon(s) powdered sugar, for dusting the cake

Steps:

Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 12 cup bundt pan with vegetable oil spray. Dust the pan with the rice flour or cocoa and shake out the excess. Set the pan aside.
Place the cake mix, cocoa, sour cream, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2-2 minutes longer, scraping down the side of the bowl again if needed. Fold in the chocolate chips. Pour the batter into the prepared bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
Bake the cake until the top springs back when lightly pressed with a finger, 45-50 minutes. Transfer the bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely 15-20 minutes longer.
Transfer the cake onto a serving plate. Sift the powdered sugar over the top of the cake before slicing and serving.