• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Bittersweet Chocolate Pound Cake

  • Recipe Submitted by on

Category: Chocolate, Cakes

 Ingredients List

  • 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


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, confec-
tioners' sugar, butter and vanilla. At low speed, gradually beat in water
until smooth. Drizzle over cake.

[ Nestle's package wrapper ]

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