Bittersweet Chocolate Pound Cake
From chefmeow 15 years agoIngredients
- 6 ounces unsweetened chocolate shopping list
- 2 cups flour shopping list
- 1 teaspoon baking soda shopping list
- 3/4 teaspoon baking powder shopping list
- 2 tablespoons instant coffee shopping list
- 2 tablespoons hot water shopping list
- 1 tablespoon cold water shopping list
- 2 cups granulated sugar shopping list
- 1 cup butter softened shopping list
- 1 teaspoon vanilla extract shopping list
- 3 eggs shopping list
- Glaze: shopping list
- 1 ounce unsweetened chocolate shopping list
- 1 cup powdered sugar shopping list
- 3 tablespoons butter softened shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1 tablespoon hot tap water shopping list
How to make it
- Preheat oven to 325.
- Over hot but not boiling water melt chocolate bar stirring until smooth.
- In small bowl combine flour, baking soda and baking powder then set aside.
- In 2-cup glass measure dissolve instant coffee in hot water then add cold water to fill cup.
- In large mixer bowl beat sugar, butter and vanilla until creamy then beat in eggs one at a time.
- Beat at high speed 5 minutes then stir in melted chocolate.
- Add flour mixture alternately with coffee mixture then pour batter into greased and floured pan.
- Bake 65 minutes then cool in pan 30 minutes then remove from pan and cool completely.
- Drizzle with chocolate glaze.
- To make glaze melt chocolate over hot but not boiling water stirring until smooth.
- In small mixer bowl combine melted chocolate, powdered sugar, butter and vanilla.
- At low speed gradually beat in water until smooth then drizzle over cake.
People Who Like This Dish 1
- lovemybirds Dayton, OH
- chefmeow Garland, TX
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