Bittersweet Chocolate Pound Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe is adapted from the Bake Sale cookbook. Since I can't make anything without fussing with it, I've changed it a bit and made it even tastier. Ingredients:
cake |
2 cups plus 2 tbsp cake flour (if you use ap flour, use a scant 2 cups and sift) |
1 tsp baking soda |
1 tsp baking powder |
2 tbsp cocoa |
1 1/2 cups water |
2 tbsp freeze dried coffee (i use instant espresso) |
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 |
Directions:
1. Preheat oven to 325.
2. Combine flour, baking soda, baking powder and cocoa in small bowl (I like to sift these ingredients together for a slightly better texture, but it's not necessary).
3. Boil water and add coffee and chopped chocolate. Stir (or whisk) until smooth.
4. Cream butter, sugar and vanilla until just lightened in color. Add eggs, one at a time and mix on high speed 5 minutes.
5. Alternate adding flour and chocolate mixture to butter mixture until all are just combined (as with any cake, don't over mix).
6. Pour mixture into a well greased bundt pan (I use baker's joy, it's the best, especially for intricate bundt pans).
7. 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 for me).
8. Cool in pan 30 minutes. Do not cut this short or your cake will split.
9. Cool on wire rack completely.
10. 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.
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