Bittersweet Chocolate Pound Cake

By Hklbrries

Ingredients

• Cake:
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 cups water
• 2 tbsp instant coffee granules
• 3 (6 ounces total) unsweetened chocolate baking bars, broken into pieces
• 2 cups granulated sugar
• 1 cup (2 sticks) butter, softened
• 1 tsp vanilla extract
• 3 large eggs
• Chocolate Glaze:
• 1 (2 ounce) unsweetened chocolate baking bar
• 3 tbsp butter or margarine
• 1 1/2 cups sifted powdered sugar
• 2 to 3 tbsp water
• 1 tsp vanilla extract
• 2 tbsp powdered sugar, optional

Details

Servings 12
Adapted from verybestbaking.com

Preparation

Step 1

Cake: Preheat oven to 325 F. Grease 10-inch Bundt pan.

Combine flour, baking soda and baking powder in a small bowl. Bring water and coffee granules to a boil in a small saucepan; remove from heat. Add 3 bars (6 ounces total) baking chocolate; stir until smooth.

Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared Bundt pan.

Bake for 50 to 60 minutes or until long wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Drizzle with Chocolate Glaze; sprinkle with 2 tablespoons powdered sugar.

Chocolate Glaze: Melt baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in 1 1/2 cups powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.