Bittersweet Chocolate Pound Cake
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Ingredients
| 6 oz. | unsweetened chocolate | | 2 cups | flour | | 1 tsp. | baking soda | | 3/4 tsp. | baking powder | | 2 tbsp. | instant coffee | | 2 tbsp. | hot water | | 2 cups | sugar | | 1 cup | butter, softened | | 1 tsp. | vanilla extract | | 3 | eggs |
Rich Chocolate Glaze
| 1 oz. | unsweetened chocolate | | 1 cup | confectioners sugar | | 3 tbsp. | butter, softened | | 1/2 tsp. | vanilla extract | | 1 tsp. | hot water |
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Instructions
Preheat oven to 325°F. 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 instantcoffee 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 foodcake 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, confectioners' sugar, butter and vanilla. At low speed, gradually beat in water until smooth. Drizzle over cake.
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