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Pound Cake: Bittersweet Chocolate Pound Cake

Source of Recipe

Sam Waring


List of Ingredients

CAKE:
6 ounces unsweetened chocolate
2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons hot water
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla
3 eggs

CHOCOLATE GLAZE:
1 ounce unsweetened chocolate
1 cup powdered sugar
3 tablespoons softened butter
1/2 teaspoon vanilla
1 tablespoon hot water (up to 2 tbl.)



Recipe

Preheat oven to 325ºF. Over hot (not boiling) water, melt chocolate bars, stirring until smooth. In small bowl combine flour, baking soda and baking powder; set aside. In 2-cup glass measure, dissolve instant coffee in hot water; add cold water to measure 1-1/2 cups. In a large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in melted chocolate. Add flour mixture alternately with coffee mixture.

Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan. Bake 65-70 minutes or until cake tester inserted in center comes out clean. Cool in pan 30 minutes; remove from pan and cool completely. Drizzle with Rich Chocolate Glaze.

Glaze: Over hot (not boiling) water, melt chocolate, stirring until smooth. In the small mixer bowl, combine melted chocolate, powdered sugar, butter and vanilla. At low speed, gradually beat in water until smooth. Drizzle over cake.