Bittersweet Chocolate Pound Cake Recipe
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Ingredients
Cake:
2 cups plus 2 tbsp Cake flour
1 tsp baking soda
1 tsp baking powder
2 tbsp Cocoa
1 1/2 cups water
2 tbsp freeze dried coffee
6 oz Unsweetened Chocolate, chopped fine
2 cups granulated sugar
1 cup butter, softened
1 tsp vanilla extract
3 eggs
Chocolate Glaze:
2 oz unsweetened chocolate
3 tbsp butter
1 1/2 cups powdered sugar, sifted
2 to 3 tbsp water
1 tsp vanilla extract
1 tbsp instant espresso or coffee
Method
- Preheat oven to 325.
- Combine flour, baking soda, baking powder and cocoa in small bowl.
- Boil water and add coffee and chopped chocolate. Stir (or whisk) until smooth.
- Cream butter, sugar and vanilla until just lightened in color. Add eggs, one at a time and mix on high speed 5 minutes.
- Alternate adding flour and chocolate mixture to butter mixture until all are just combined (as with any cake, don’t over mix).
- Pour mixture into a well greased bundt pan (I use baker’s joy, it’s the best, especially for intricate bundt pans).
- Bake at 325 for 50 to 60 minutes or until a skewer inserted near the center comes out clean (usually takes close to the whole 60 minutes).
- Cool in pan 30 minutes. Do not cut this short or your cake will split.
- Cool on wire rack completely.
For Glaze:
Melt butter and 2 oz chocolate in a small sauce pan (on low heat) or microwave safe bowl, stirring until smooth. Mix in powdered sugar, vanilla, coffee granules, and water until you reach the desired consistency.
