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Bittersweet Chocolate Pound Cake

Bittersweet Chocolate Pound Cake is a home-style recipe made with Chocolate Unsweetened, Flour, Baking Soda, Baking Powder, Sugar, and Butter Softened.

Ingrédients

• 6 oz
• 2 cup
• 1 tsp
• 3/4 tsp
• 2 cup
• 1 cup
• 1 tsp
• 1 oz
• 1 cup
• 1/2 tsp

Méthode (aperçu)

1. 1

   Preheat oven to 325 F. Over hot (not boiling) water, melt chocolate bars, stirring until smooth.

2. 2

   In small bowl combine flour, baking soda and baking powder; set aside.

3. 3

   In 2-cup glass measure, dissolve instant coffee in hot water; add cold water to measure 1-1/2 cups.

4. 4

   In a large mixer bowl, beat sugar, butter and vanilla until creamy.

5. 5

   Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in melted chocolate. Add flour mixture alternately with coffee mixture.

6. 6

   Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan.

7. 7

   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.

8. 8

   Drizzle with Rich Chocolate Glaze.

9. 9

   Glaze: Over hot (not boiling) water, melt chocolate, stirring until smooth.

10. 10

    In the small mixer bowl, combine melted chocolate, confec- tioners' sugar, butter and vanilla.

11. 11

    At low speed, gradually beat in water until smooth.

12. 12

    Drizzle over cake.