Wednesday, February 1, 2017

BITTERSWEET CHOCOLATE POUND CAKE

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/2 cups water
2 tbsp instant coffee granules
4 bars (2-oz each) unsweetened baking chocolate, broken up, divided
2 cups sugar
1 cup butter, softened
1 tsp vanilla extract
3 eggs
Chocolate Glaze (recipe follows)

Preheat oven to 325 degrees.
Grease a 10-inch Bundt pan well; set aside.

In a small bowl, combine the flour, baking powder and baking soda; set aside.

In a small saucepan, bring the water and coffee granules to a boil; remove from heat. Add 3 of the chocolate bars, stir until melted and smooth.

In a large mixer bowl, beat the sugar, butter and vanilla extract until creamy. Add the eggs and beat on high for 5 minutes. Beat in the flour mixture alternately with the chocolate mixture. Pour into the prepared pan.

Bake at 325 degrees for 50 to 60 minutes or until a long wooden pick inserted into the center of the cake comes out clean. Place pan on a wire rack and cool the cake, in the pan, for 30 minutes. Remove from the pan and cool completely before adding the following glaze.

Chocolate Glaze:
3 tbsp butter
Remaining chocolate from cake recipe
1 1/2 cups powdered sugar
2 to 3 tbsp water
1 tsp vanilla extract
Additional powdered sugar, optional

Melt the remaining chocolate with the butter in a small heavy saucepan over low heat; stir until smooth. Remove from the heat and stir in the powdered sugar alternately with the water until of the desired consistency. Stir in the vanilla. Drizzle over top of the cake allowing some to run down sides. Sprinkle with a light dusting of powdered sugar for garnish, if desired.

Note: File Photo


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