Ingredients:
For the Pound Cake:
- 2 ounces dark chocolate, chopped
- 3/4 cup (105 g) all-purpose gluten-free flour
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 cup (36 g) cornstarch
- 1 teaspoon kosher salt
- 3/4 cup (60 g) Dutch-processed cocoa powder
- 16 tablespoons (224 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 9 ounces (252 g) eggs (5 large), room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup brewed coffee (or milk), room temperature
For the Chocolate Glaze:
- 4 ounces dark chocolate, chopped
- 1/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
Preparation:
Preheat your oven to 325°F. Grease or line a 9×5-inch loaf pan with parchment paper. In a microwave-safe bowl, melt 2 ounces chopped dark chocolate in 30-second intervals at 60% power until smooth. Set aside to cool slightly. In a medium bowl, whisk together gluten-free flour, xanthan gum, cornstarch, cocoa powder, and salt. In a stand mixer, cream butter and sugar until light and fluffy (3 minutes). Add eggs one at a time, followed by vanilla, melted chocolate, and brewed coffee. Gradually fold in dry ingredients until just combined. Pour batter into prepared pan and bake for 60 minutes or until a toothpick comes out with a few moist crumbs. Cool in pan for 10 minutes, then transfer to a wire rack. For the glaze, heat cream and vanilla in a saucepan until simmering. Pour over 4 ounces chopped chocolate, let sit for 1 minute, then stir until smooth. Spread glaze over cooled cake and let set before slicing. Enjoy this rich, gluten-free indulgence!
