Bittersweet chocolate pound cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Chocolate, unsweetened |
| 2 | cups | Flour |
| 1 | teaspoon | Baking soda |
| ¾ | teaspoon | Baking powder |
| 2 | tablespoons | Instant coffee |
| 2 | tablespoons | ;Water, hot |
| ;Water, cold | ||
| 2 | cups | Sugar |
| 1 | cup | Butter; softened |
| 1 | teaspoon | Vanilla extract |
| 3 | Eggs | |
| 1 | ounce | Chocolate, unsweetened |
| 1 | cup | Sugar, confectioners |
| 3 | tablespoons | Butter; softened |
| ½ | teaspoon | Vanilla extract |
| 1 | tablespoon | ;Water, hot tap, to 2 T |
| [ Nestle's package wrapper ] | ||
Directions
RICH CHOCOLATE GLAZE
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 instant coffee in hot water; add cold water to measure 1-½ 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, confec- tioners' sugar, butter and vanilla. At low speed, gradually beat in water until smooth. Drizzle over cake.