Gluten Free Chocolate Cake

• Preheat your oven to 325F
• Prepare a 8” round cake pan with parchment paper at the bottom of the cake pan. Set aside.
• In a bowl, pour hot coffee over the chocolate. Stir to combine and let sit to allow the coffee to melt the chocolate. Stir after a couple of minutes until fully melted.
  120 Grams Hot Brewed Coffee, 30 Grams Dark Chocolate
• Add cocoa powder to the hot coffee mixture to bloom the cocoa.
  60 Grams Cocoa Powder
• In a large bowl, add in all the dry ingredients.
  200 Grams Sugar, 118 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 2 Grams Baking Soda, 2 Grams Baking Powder, 1 Gram Salt
• Whisk the egg, oil, buttermilk and vanilla into the melted chocolate/ hot coffee bowl.
  1 Egg, 60 Grams Olive Oil, 120 Grams Buttermilk, 2 Grams Vanilla
• Pour the liquid mixture into the dry mixture. The batter will be slightly lumpy, but that is normal.
• Pour the batter into the prepared cake pan. Put it into the oven for 45 minutes. Bake until it a toothpick comes out almost clean with a few crumbs.
• Remove from the oven and set aside for 10 minutes.
• In a stand mixer bowl, place the hot chocolate cake. Using the paddle attachment, mix together until it comes together when you press it together in your hand.
• Using a tablespoon, scoop some of the batter. Form it into a ball, and place it onto a parchment paper lined baking sheet. Continue until all the dough is used.
• Place the baking sheet into the fridge for 15 minutes.
• Melt chocolate over a double broiler or microwave until almost fully melted. Continue stirring until fully melted.
  150 Grams Chocolate
• Grab a cake pop stick, dip it into the chocolate. Stick it into a cake ball.
• Once you stick all the balls, set sit at room temperature for 15-20 minutes to harden the chocolate on the stick.
• Dip the ball into the chocolate, and place in your DIY cake pop stand until fully dry. It takes about an hour to do so before you are able to package it up. Enjoy!