December 23, 2015

Classic Gluten Free Chocolate Pound Cake

This decadent cake is sure to have all of your guests wanting seconds!  Serve with fresh whipped cream and fresh berries.

Classic Gluten Free Chocolate Pound Cake
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
  1. Preheat oven to 325°F and line a standard 9-inch x 5-inch loaf pan with parchment paper
  2. 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
  3. 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
  4. 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
  5. Add the eggs, one at a time, and the vanilla, and beat again until well-combined
  6. Next, add the chocolate and the brewed coffee, beating to combine after each addition
  7. Finally, with the mixer on low, add the flour and cocoa powder mixture slowly; beat briefly until just combined
  8. Pour the batter into the prepared pan, and smooth the top with a wet spatula
  9. 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)
  10. Remove from the oven and allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely
  1. Place the chopped chocolate in a small, heat-safe bowl
  2. Place the cream and vanilla in a small saucepan and bring to a simmer over medium-low heat
  3. Pour the hot cream over the chopped chocolate and allow to sit until the chocolate begins to melt (about 1 minute)
  4. Mix until the chocolate is melted and smooth
  5. 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
  6. Allow to sit at room temperature until the glaze is set

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