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Ingredients
| unsweetened baking chocolate squares: 6 oz (melted) |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| instant coffee: 2 Tbl |
| water: 2 Tbl (hot) |
| water (cold) |
| granulated sugar: 2 cups |
| salted butter: 1 cup (softened) |
| vanilla extract: 1 tsp |
| eggs: 3 |
| unsweetened baking chocolate squares: 2 oz |
| salted butter: 3 Tbl |
| powdered sugar (unsifted): 1 1/2 cups |
| water: 4 Tbl |
| vanilla extract: 1 tsp |
Bittersweet Chocolate Pound Cake with Decadent Glaze
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
- CAKE: Preheat oven to 325 degrees.
- Grease and flour a bundt or tube pan.
- In a small bowl, combine flour, soda and powder.
- In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
- In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
- Beat in eggs, one at a time.
- Stir in melted chocolate.
- Add flour mixture alternately with coffee mixture.
- Pour into prepared pan.
- Bake 1 hour or until center tests done.
- Cool 30 minutes and remove from pan onto a wire rack.
- Cool completely and transfer to serving dish.
- Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
- GLAZE: Melt chocolate and butter, stirring until smooth.
- Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
- Stir in vanilla extract.