Moist and dense with a deep, rich chocolate flavor, this gluten free chocolate pound cake is a chocolate-lover’s dream.

The classic gluten free pound cake is a beautiful thing. It makes the perfect base for a trifle, and you only need the most basic gluten free pantry ingredients + about one hour of time to make one happen.

Pound cakes also freeze so beautifully that they don’t even need to be sliced first. They don’t freeze solid, so you can still fix yourself a slice from the loaf right out of the freezer.

That basic pound cake recipe just needs a bit of tweaking to turn it into a moist, rich and dense chocolate pound cake. The simple chocolate glaze makes it truly extraordinary.

Like any baking recipe, the secret to this pound cake is in the temperature of your ingredients. If you don’t have room temperature butter and room temperature eggs, all is not lost, though.

You can coax your butter into room temperature by setting it beside the preheating oven and rotating it every few minutes. In a real pinch, you could place the butter in the microwave in 10-second bursts, until your finger leaves an easy imprint in the top of the sticks.

The eggs are even easier to bring to temperature. Just place them in a bowl filled with warm, not hot, water and let them sit for 15 minutes. And next time leave the butter and eggs out overnight on the kitchen counter.

This gluten free chocolate pound cake is lovely served with berries and cream. It’s a showstopper served as a thick slice topped with a generous scoop of vanilla ice cream. Oh, pound cake, you really get me.