GLUTEN FREE CHOCOLATE CHOCOLATE CHIP POUND CAKE

GLUTEN FREE CHOCOLATE CHOCOLATE CHIP POUND CAKE image

Yield 1 bundt cake

Number Of Ingredients 10

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1 cup cocoa powder
2 cups all-purpose gluten free flour mix (6 parts SUPERFINE brown rice flour, 2 parts potato starch, 1 part tapioca flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
3 cups sugar
6 large eggs
1 cup sour cream
1 tablespoon vanilla
12-ounce package semisweet chocolate chips

Steps:

1. Preheat oven to 350°F. and butter and dust with cocoa powder a 3-quart Bundt pan, knocking out excess powder. 2. In a medium sized bowl whisk together cocoa, flour, salt, and baking soda. 3. In a large bowl beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined. Slowly and gently stir in chocolate chips. 4. Pour batter into prepared Bundt pan, spreading evenly. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean. 5. Cool in pan on a rack 1 hour. Carefully invert cake onto rack and cool completely. Sprinkle with powdered sugar just before serving.