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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.
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