Dreamy Cream Cheese Chocolate Pound Cake

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
• 1/2 teaspoon xanthan gum (omit if your blend already contains it)
• 1/4 cup (36 g) cornstarch (or try arrowroot or potato starch)
• 1 teaspoon kosher salt
• 3/4 cup (60 g) Dutch-processed cocoa powder
• 16 tablespoons (224 grams) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar
• 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, at room temperature

• For The Chocolate Glaze:

• 4 ounces dark chocolate, chopped
• 1/4 cup (2 fluid ounces) heavy whipping cream
• 1 tsp pure vanilla extract

Directions:

• Preheat your oven to 325°F. Oil or line with parchment paper a standard 9-inch x 5-inch loaf pan.
• Melt the chopped chocolate in a small heat-safe bowl in the microwave in 30-second bursts at 60% power or over a double boiler. Set aside to cool slightly.
• Sift together the flour, xanthan gum, cornstarch, and cocoa powder in a medium-sized bowl. Add the salt and whisk to combine. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar until the mixture falls in a ribbon when the paddle is lifted, about 3 minutes.
• Add the eggs one at a time, followed by the vanilla, mixing well after each addition. Then, mix in the melted chocolate and brewed coffee.
• Gradually add the flour mixture on low speed until just combined. The batter should be smooth and thickly pourable.
• Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out with only a few moist crumbs attached, about 60 minutes.
• For the glaze, place the chopped chocolate in a small bowl. Heat the cream and vanilla in a small pot until simmering, then pour over the chocolate. Let sit for 1 minute before stirring until smooth.
• Pour the glaze over the cooled cake and spread evenly. Allow to set at room temperature.

 Slice and serve.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes | Kcal: 520 | Servings: 12