Dreamy Cream Cheese Chocolate Pound Cake
Ingredients:
For The Pound Cake:
- 2 ounces dark chocolate, chopped
- 3/4 cup (105 g) all-purpose gluten-free flour (e.g., Better Batter)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 cup (36 g) cornstarch (or arrowroot or potato starch)
- 1 teaspoon kosher salt
- 3/4 cup (60 g) Dutch-processed cocoa powder (if using natural cocoa powder, add 1/8 teaspoon baking soda)
- 16 tablespoons (224 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar, plus more for sprinkling
- 9 ounces (252 g) eggs (from about 5 large eggs), at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (2 fl. oz.) brewed coffee (or milk—but coffee is recommended), at room temperature
For The Chocolate Glaze:
- 4 ounces dark chocolate, chopped
- 1/4 cup (2 fl. oz.) heavy whipping cream
- 1 teaspoon pure vanilla extract
Preparation:
- Preheat Oven:
- Preheat your oven to 325°F (163°C). Oil or line a standard 9-inch x 5-inch loaf pan with parchment paper.
- Prepare Chocolate:
- In a small heat-safe bowl, melt the chopped chocolate in the microwave in 30-second intervals at 60% power until smooth (or use a double boiler). Set aside to cool slightly.
- Mix Dry Ingredients:
- In a medium bowl, sift together the flour, xanthan gum (if needed), cornstarch, cocoa powder, and salt. Set aside.
- Cream Butter and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the butter and sugar until light and fluffy, about 3 minutes.
- Incorporate Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Ingredients:
- Add the melted chocolate and brewed coffee to the mixture, beating until well combined.
- Add Dry Ingredients:
- With the mixer on low speed, gradually add the flour mixture. Mix just until combined. The batter should be smooth and thick.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the center of the oven for about 60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Chocolate Glaze:
- Place the chopped chocolate in a small heat-safe bowl. In a small saucepan, heat the cream and vanilla until just simmering. Pour the hot cream over the chocolate and let sit for 1 minute. Stir until the chocolate is melted and smooth.
- Glaze Cake:
- Pour the glaze over the cooled pound cake, spreading it into an even layer with a small offset spatula or knife. Allow the glaze to set at room temperature before slicing.
Enjoy!