Thursday, December 30, 2010

Bittersweet Chocolate Pound Cake

Bittersweet Chocolate Pound Cake

Ingredients:

  • 6 oz Chocolate, unsweetened
  • 2 c Flour
  • 1 ts 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 ts 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

Instructions:


Preheat oven to 325 degrees 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.


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