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 (such as Better Batter)
• 1/2 teaspoon xanthan gum (if your flour blend doesn’t contain it)
• 1/4 cup (36 g) cornstarch (or substitute with 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 grams) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar, plus extra for sprinkling
• 9 ounces (252 g) eggs (about 5 large eggs), room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup (2 fl. oz.) brewed coffee, room temperature (or milk, but coffee is recommended)

• 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 your oven to 325°F (165°C). Grease or line with parchment paper a standard 9-inch x 5-inch loaf pan and set aside.
2. In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals at 60% power until smooth (or use a double boiler method). Set aside to cool briefly.
3. In a medium bowl, sift together the gluten-free flour, xanthan gum (if using), cornstarch (or alternative), and cocoa powder. Add salt and whisk to combine. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl with a hand mixer), beat the butter and granulated sugar until light and fluffy, about 3 minutes.
5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually add melted chocolate and brewed coffee, mixing until well combined after each addition.
6. With the mixer on low speed, gradually add the flour and cocoa powder mixture. Mix just until incorporated. The batter should be smooth and thick but pourable.
7. Pour the batter into the prepared loaf pan and smooth the top with a wet spatula. Bake in the center of the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
8. Remove from the oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
9. Make the Chocolate Glaze: Place chopped chocolate in a small, heat-proof bowl. In a small saucepan, heat cream and vanilla extract over medium-low heat until it just begins to simmer. Pour the hot cream mixture over the chopped chocolate and let sit for about 1 minute. Stir until the chocolate is melted and the glaze is smooth.
10. Pour the chocolate glaze over the cooled pound cake, spreading it evenly with a small offset spatula or large knife. Allow the glaze to set at room temperature.
11. Slice the pound cake into thick slices and serve.

Recipe adapted from Gluten-Free Starbucks-Style Chocolate Cinnamon Pound Cake, inspired by Donna Hay.

Enjoy your Dreamy Cream Cheese Chocolate Pound Cake!