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Bittersweet Chocolate Pound Cake Recipe

Recipe Ingredients

3 bars (6 oz.) unsweetened chocolate baking bars
2 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. baking powder
2 tbsp. instant coffee
2 tbsp. hot water
Cold water
2 c. sugar
1 c. butter, softened
1 tsp. vanilla extract
3 eggs
Glaze (recipe below)
Confectioners' sugar (optional)

Cooking Directions

Preheat oven to 325 degrees. Grease and flour angel food cake pan. Melt unsweetened chocolate baking bars.
In small bowl, combine flour, baking soda, and baking powder; set aside. In 2-cup measuring cup, dissolve instant coffee in hot water; add cold water to measure 1 1/2 cups.
In large mixer bowl, beat sugar, butter and vanilla extract 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. Cool 30 minutes; remove from pan. Cool completely. Drizzle with glaze; sprinkle with confectioners' sugar.
GLAZE:
8 oz. pkg. semi-sweet chocolate baking bars
2/3 c. heavy or whipping cream
3 tbsp. confectioners' sugar
3/4 tsp. vanilla extract
In medium saucepan over very low heat, melt semi-sweet chocolate baking bars with heavy cream and confectioners' sugar, stirring until smooth. Stir in vanilla extract; cool to room temperature.

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