Cream Cheese Chocolate Pound Cake


For The Pound Cake:
2 ounces dark chocolate, chopped
3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)
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 (if you use natural cocoa powder, add 1/8 teaspoon baking soda)
16 tablespoons (224 grams) unsalted butter, at room temperature
1 cup (200 g) granulated sugar, plus more for sprinkling
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 (or milk—but really consider the coffee!), at room temperature

For The Chocolate Glaze:
4 ounces dark chocolate, chopped
1/4 cup (2 fluid ounces) heavy whipping cream
1 teaspoon pure vanilla extract

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