Pound Cake
- 2 oz. dark chocolate, chopped
- ¾ cup (105 g) All-Purpose Gluten-Free flour
- ½ t xanthan gum (omit if your blend already contains it)
- ¼ cup (36 g) cornstarch
- 1 t kosher salt
- ¾ cup (60 g) Dutch-processed cocoa powder
- 16 T (224 grams) unsalted butter; room temperature
- 1 cup (200 g) granulated sugar, plus more for sprinkling
- 9 oz. (252 g) eggs (from about 5 large eggs), at room temperature
- 2 t pure vanilla extract
- ¼ cup (2 fl. oz.) brewed coffee; room temperature
Chocolate Glaze
- 4 oz. dark chocolate, chopped
- ¼ cup (2 fluid ounces) heavy whipping cream
- 1 t pure vanilla extract
Directions
Cake
- Preheat oven to 325°F and line a standard 9-inch x 5-inch loaf pan with parchment paper
- In a small heat-safe bowl, melt the chopped chocolate in 30-second bursts in the microwave at 60% power until melted and smooth; set aside to cool briefly
- Into a medium-sized bowl, sift together the flour, xanthan gum, cornstarch, and cocoa powder, then add the salt and whisk to combine; set aside
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until the mixture is smooth; about 3 minutes
- Add the eggs, one at a time, and the vanilla, and beat again until well-combined
- Next, add the chocolate and the brewed coffee, beating to combine after each addition
- Finally, with the mixer on low, add the flour and cocoa powder mixture slowly; beat briefly until just combined
- Pour the batter into the prepared pan, and smooth the top with a wet spatula
- Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out with no more than a few moist crumbs attached (about 1 hour)
- Remove from the oven and allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely
Glaze
- Place the chopped chocolate in a small, heat-safe bowl
- Place the cream and vanilla in a small saucepan and bring to a simmer over medium-low heat
- Pour the hot cream over the chopped chocolate and allow to sit until the chocolate begins to melt (about 1 minute)
- Mix until the chocolate is melted and smooth
- Pour the glaze over the top of the cooled pound cake and spread into an even layer with a small offset spatula or large knife
- Allow to sit at room temperature until the glaze is set
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