Classic Gluten Free Chocolate Pound Cake
INGREDIENTS
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For the pound cake
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2 ounces dark chocolate, chopped
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3/4 cup (105 g) all purpose gluten free flour(I used Better Batter)
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1/2 teaspoon xanthan gum (omit if your blend already contains it)
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1/4 cup (36 g) cornstarch (or try arrowroot or potato starch)
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1 teaspoon kosher salt
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3/4 cup (60 g) Dutch-processed cocoa powder (if you use natural cocoa powder, add 1/8 teaspoon baking soda)
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16 tablespoons (224 grams) unsalted butter, at room temperature
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1 cup (200 g) granulated sugar, plus more for sprinkling
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9 ounces (252 g) eggs (from about 5 large eggs), at room temperature
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2 teaspoons pure vanilla extract
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1/4 cup (2 fl. oz.) brewed coffee (or milk—but really consider the coffee!), at room temperature
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For the chocolate glaze
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4 ounces dark chocolate, chopped
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1/4 cup (2 fluid ounces) heavy whipping cream
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1 teaspoon pure vanilla extract
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