Bittersweet Chocolate Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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BITTERSWEET CHOCOLATE POUND CAKE This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Marcello Estate in Denton, Texas in 1984. Ingredients:
6 ounces unsweetened chocolate |
2 cups flour |
1 teaspoon baking soda |
3/4 teaspoon baking powder |
2 tablespoons instant coffee |
2 tablespoons hot water |
1 tablespoon cold water |
2 cups granulated sugar |
1 cup butter softened |
1 teaspoon vanilla extract |
3 eggs |
glaze |
1 ounce unsweetened chocolate |
1 cup powdered sugar |
3 tablespoons butter softened |
1/2 teaspoon vanilla extract |
1 tablespoon hot tap water |
Directions:
1. Preheat oven to 325.
2. Over hot but not boiling water melt chocolate bar stirring until smooth.
3. In small bowl combine flour, baking soda and baking powder then set aside.
4. In 2-cup glass measure dissolve instant coffee in hot water then add cold water to fill cup.
5. In large mixer bowl beat sugar, butter and vanilla until creamy then beat in eggs one at a time.
6. Beat at high speed 5 minutes then stir in melted chocolate.
7. Add flour mixture alternately with coffee mixture then pour batter into greased and floured pan.
8. Bake 65 minutes then cool in pan 30 minutes then remove from pan and cool completely.
9. Drizzle with chocolate glaze.
10. To make glaze melt chocolate over hot but not boiling water stirring until smooth.
11. In small mixer bowl combine melted chocolate, powdered sugar, butter and vanilla.
12. At low speed gradually beat in water until smooth then drizzle over cake.
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