Exquisite Bittersweet Chocolate Pound Cake

S02 · October 13, 2006, 3:11pm

This cake is absolutely amazing. It gets rave reviews every single time I make it. The recipe is below. The only changes I’ve made are that I don’t add any vanilla at all (it’s still delicious). Also, it is a very moist cake and breaks easily. One of the aunties (who is a great baker) said the recipe should probably have another egg to keep it from breaking, so next time I make it I’ll probably use four eggs rather than three.

I bake it in a bundt pan and it looks pretty too

**Bittersweet Chocolate Pound Cake with Decadent Glaze Recipe **
This is the darkest of dark chocolate pound cakes with an incredibly rich decadent glaze.
12 servings
time to make 1½ hours 20 min prep

Cake
6 ounces unsweetened baking chocolate, melted
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons hot water
cold water
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla
3 eggs

Dark Chocolate Glaze
2 ounces unsweetened baking chocolate
3 tablespoons butter
1 1/2 cups confectioners’ sugar
3-4 tablespoons water
1 teaspoon vanilla

Instructions

CAKE: Preheat oven to 325 degrees.
Grease and flour a bundt or tube pan.
In a small bowl, combine flour, soda and powder.
In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
In a large mixer bowl, beat granulated sugar, butter and vanilla 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 or until center tests done.
Cool 30 minutes and remove from pan onto a wire rack.
Cool completely and transfer to serving dish.
Drizzle with glaze and sprinkle with confectioner’s sugar, if desired.
GLAZE: Melt chocolate and butter, stirring until smooth.
Remove from heat and stir in confectioner’s sugar, alternately with water, until desired consistency is reached.
Stir in vanilla extract.

Femme_Fatale · October 13, 2006, 3:32pm