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In a microwave-safe bowl or using a double boiler, melt the chopped dark chocolate until smooth. Allow it to cool slightly while you prepare the other ingredients.
Mix Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), cornstarch, kosher salt, and cocoa powder until well combined. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate, mixing until fully combined.
Combine Dry Ingredients and Milk:
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition.
Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool:
Allow the cake to cool in the pan for about 10-15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Serve:
Slice and serve the chocolate pound cake plain, or with whipped cream, fresh fruit, or a drizzle of chocolate sauce.
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