Bittersweet Chocolate Pound Cake With Decadent Glaze - cooking recipe

Ingredients

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

Preparation

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.