Bittersweet Chocolate Pound Cake Recipe

Name: Bittersweet Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. unsweetened chocolate; 2 cups flour; 1 tsp. baking soda; 3/4 tsp. baking powder; 2 tbsp. instant coffee; 2 tbsp. hot water; 2 cups sugar; 1 cup butter, softened; 1 tsp. vanilla extract; 3 eggs; 1 oz. unsweetened chocolate; 1 cup confectioners sugar; 3 tbsp. butter, softened; 1/2 tsp. vanilla extract; 1 tsp. hot water

Servings: persons

6 oz. unsweetened chocolate
2 cups flour
1 tsp. baking soda
3/4 tsp. baking powder
2 tbsp. instant coffee
2 tbsp. hot water
2 cups sugar
1 cup butter, softened
1 tsp. vanilla extract
3 eggs
1 oz. unsweetened chocolate
1 cup confectioners sugar
3 tbsp. butter, softened
1/2 tsp. vanilla extract
1 tsp. hot water

1
Preheat oven to 325F.
2
Over hot (not boiling) water, melt chocolate bars, stirring until smooth.
3
In small bowl combine flour, baking soda and baking powder; set aside.
4
In 2-cup glass measure, dissolve instantcoffee in hot water; add cold water to measure 1-1/2 cups.
5
In a large mixer bowl, beat sugar, butter and vanilla until creamy.
6
Beat in eggs one at a time.
7
Beat at high speed 5 minutes.
8
Stir in melted chocolate.
9
Add flour mixture alternately with coffee mixture.
10
Pour batter into greased and floured 10-inch Bundt pan or angel foodcake pan.
11
Bake 65-70 minutes or until cake tester inserted in center comes out clean.
12
Cool in pan 30 minutes; remove from pan and cool completely.
13
Drizzle with Rich Chocolate Glaze.
14
Glaze: Over hot (not boiling) water, melt chocolate, stirring until smooth.
15
In the small mixer bowl, combine melted chocolate, confectioners' sugar, butter and vanilla.
16
At low speed, gradually beat in water until smooth.
17
Drizzle over cake.

1665

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 oz. unsweetened chocolate, 2 cups flour, 1 tsp. baking soda, 3/4 tsp. baking powder, and more.

Yes, Bittersweet Chocolate Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bittersweet Chocolate Pound Cake

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