Pretty Delicious Life

1 Pre-heat oven to 350F and grease 2 7" round cake tins
2 In a large mixing bowl, combine gluten free flour, cocoa powder, salt, baking soda + baking powder. Mix gently with a whisk to combine.
3 In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, monk fruit, and coconut sugar on medium speed. Once ingredients are fully incorporated, begin to add eggs, one at a time, then add vanilla extract + chocolate milk, mixing on medium speed until mixture is smooth.
4 Add wet ingredients to large mixing bowl with dry ingredients. Before mixing, add sour cream, folding in with a silicone spatula until all ingredients are uniformly combined.
5 Pour batter into pre-greased cake pans and bake for 30 minutes or until a cake tester or toothpick comes out clean.
6 When cake is finished baking, turn cake pans upside down on a cooling rack, allowing to cool to room temperature at least one hour before frosting.