Bittersweet Chocolate Pound Cake
6 oz Chocolate, unsweetened
2 c Flour
1 t Baking soda
3/4 ts Baking powder
2 tb Instant coffee
2 tb -- Water, hot
-- Water, cold
2 c Sugar
1 c Butter -- softened
1 t Vanilla extract
3 Eggs
-----RICH CHOCOLATE GLAZE-----
1 oz Chocolate, unsweetened
1 c Sugar, confectioners
3 tb Butter -- softened
1/2 ts Vanilla extract
1 tb -- Water, hot tap, to 2 T
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 1-1/2 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 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, confectioners' sugar,
butter and vanilla. At low speed, gradually beat in water until smooth. Drizzle
over cake. AUTHOR: Charl |