Dreamy Cream Cheese Chocolate Pound Cake

Instructions

1. Preheat oven to 325°F (160°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. Melt the dark chocolate in a microwave-safe bowl in 30-second bursts at 60% power (or over a double boiler). Set aside to cool.
3. In a medium bowl, sift together the flour, xanthan gum, cornstarch, cocoa powder, and salt. Whisk to combine.
4. In a stand mixer, beat butter, cream cheese, and sugar until light and fluffy, about 3 minutes.
5. Add eggs one at a time, then mix in vanilla extract. Beat until smooth.
6. Add the melted chocolate and brewed coffee, mixing until fully incorporated.
7. Gradually fold in the flour mixture until just combined. The batter should be smooth and thickly pourable.
8. Pour batter into prepared pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool 10 minutes before removing from pan to a wire rack.
9. For the glaze: heat cream until simmering and pour over chopped chocolate and vanilla. Let sit for 1 minute, then stir until smooth.
10. Pour glaze over cooled cake and allow to set before slicing.

Serving Suggestions