Classic Gluten Free Chocolate Pound Cake

For the pound cake 2 ounces dark chocolate, chopped

(105 g) all purpose gluten free flour (I used Better Batter)

xanthan gum (omit if your blend already contains it)

cornstarch (or try arrowroot or potato starch)

kosher salt

Dutch-processed cocoa powder (if you use natural cocoa powder, add 1/8 teaspoon baking soda)

unsalted butter, at room temperature

granulated sugar, plus more for sprinkling

eggs (from about 5 large eggs), at room temperature

pure vanilla extract

(2 fl. oz.) brewed coffee (or milk—but really consider the coffee!), at room temperature

For the chocolate glaze 4 ounces dark chocolate, chopped

heavy whipping cream

pure vanilla extract