Gluten Free Chocolate Cake with Chocolate Sour Cream Ganache
- 8 oz. semi-sweet chocolate
- 1/2 C. salted butter
- 3 eggs
- 1 tsp. chili powder
- 1 tsp. vanilla
- 2 C. semi-sweet chocolate chips
- 12 oz. sour cream
- 1 1/2 tsp. vanilla
Preheat oven to 325 degrees. Grease an 8-inch cake pan (spring form works best) and dust with cocoa powder. Melt chocolate and butter in slow simmering double boiler. Remove from heat. In a separate bowl, lightly beat eggs, chili power and 1 tsp. vanilla. Pour in and mix with chocolate butter mixture. Pour into pan.
Place pan in a water bath of boiling water. Water should come 1/2 way up the side of the cake pan. Place on middle rack of oven. Bake for 45-50 minutes. Allow cake to cool for 15 minutes. Turn out onto serving plate. Allow to cool thoroughly.
To make the ganache, melt chocolate chips and pour into mixing bowl with sour cream and vanilla. Mix well. Ice cooled cake. Serve with fresh berries.