Chocolate Pound Cake is a classic, delicious recipe. We’ve made one without the gluten that everyone will enjoy!

  • | Easy
  • | 75 mins
  • | 6 servings
Directions
For the Cake
  1. Preheat oven to 325°F. Grease two 9x5-inch loaf pans.
  2. Sift flour, cornstarch, salt, and cocoa together.
  3. Chop up chocolate squares and melt in double broiler or low microwave setting, being very careful not to burn the chocolate. Stir in the espresso powder.
  4. In bowl of stand mixer, beat coconut oil with 1/4 cup sugar until fluffy. Add butter and beat well.
  5. Add remaining sugar and vanilla; beat at high speed for 5 minutes.
  6. Lower speed and beat in eggs, one at a time.
  7. Beat in flour mixture, then, beat in the cream. Stir in the melted chocolate mixture.
  8. Pour into pan. Rap pan on counter to release any trapped air.
  9. Bake 40 - 50 minutes (depending on your oven and altitude), or until a toothpick come out clean when inserted in center of cakes.
  10. Cool 15 minutes before removing cake from pan to a wire rack to cool completely.
  11. Serve with chocolate glaze over cut slices.
For the Glaze
  1. Melt chocolate, add vanilla and cream and which until well blended.
Ingredients

For the Cake

  • 1 1/3 cup all purpose gluten free flour, with xanthan gum
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 3/4 cup Rodelle Cocoa Powder
  • 1/3 cup coconut oil
  • 1 cup unsalted butter, softened, room temperature
  • 1 1/4 cup granulated sugar
  • 5 eggs, room temperature
  • 1 teaspoon Rodelle Vanilla Extract
  • 1/4 cup heavy cream, room temperature
  • 2 1-oz squares semisweet chocolate
  • 1 teaspoon espresso powder

Glaze

  • 4 ounces of your favorite chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 1 teaspoon Rodelle Vanilla Extract
Uses
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