Dreamy Cream Cheese

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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:

  1. 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.
  2. 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.
  3. Mix Dry Ingredients:
    • In a medium bowl, sift together the flour, xanthan gum (if needed), cornstarch, cocoa powder, and salt. Set aside.
  4. 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.
  5. Incorporate Eggs and Vanilla:
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  6. Combine Ingredients:
    • Add the melted chocolate and brewed coffee to the mixture, beating until well combined.
  7. 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.
  8. 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.
  9. 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.
  10. 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!

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