0 0
Bittersweet Chocolate Pound Cake With

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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
2 ounces unsweetened baking chocolate
3 tablespoons butter

Nutritional information

543.9
Calories
268 g
Calories From Fat
29.8 g
Total Fat
18.2 g
Saturated Fat
101.2 mg
Cholesterol
287.8 mg
Sodium
70.6 g
Carbs
3.8 g
Dietary Fiber
48.4 g
Sugars
6.5 g
Protein
131g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Bittersweet Chocolate Pound Cake With

Features:
    Cuisine:

    I was disappointed; cake came out pretty dry and tasted like ordinary chocolate cake.

    • 100 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Bittersweet Chocolate Pound Cake with Decadent Glaze, This is the darkest of dark chocolate pound cakes with an incredibly rich decadent glaze It is beautiful enough for company but great enough to make for our families, who are our greatest critics :), I was disappointed; cake came out pretty dry and tasted like ordinary chocolate cake , I was originally going to give this recipe three stars Part of the cake stuck to the pan when I unmolded it, so of course I ate it 🙂 and by itself, I found the cake to be relatively bland and not big on chocolate flavor However, with the glaze on it, I thought the cake improved, and it was nicely moist It also got a lot of positive feedback at the party I took it to, so I guess my initial reaction was a little harsh However: I wouldn’t call this cake a pound cake at all That led me to expect a dense, rich, fudgy cake, which this is not


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Cake: Preheat Oven to 325 Degrees.

    2
    Done

    Grease and Flour a Bundt or Tube Pan.

    3
    Done

    in a Small Bowl, Combine Flour, Soda and Powder.

    4
    Done

    in a 2 Cup Measuring Cup, Dissolve Coffee in Hot Water and Add Enough Cold Water to Measure 1 1/2 Cups.

    5
    Done

    in a Large Mixer Bowl, Beat Granulated Sugar, Butter and Vanilla Until Creamy.

    6
    Done

    Beat in Eggs, One at a Time.

    7
    Done

    Stir in Melted Chocolate.

    8
    Done

    Add Flour Mixture Alternately With Coffee Mixture.

    9
    Done

    Pour Into Prepared Pan.

    10
    Done

    Bake 1 Hour or Until Center Tests Done.

    11
    Done

    Cool 30 Minutes and Remove from Pan Onto a Wire Rack.

    12
    Done

    Cool Completely and Transfer to Serving Dish.

    13
    Done

    Drizzle With Glaze and Sprinkle With Confectioner's Sugar, If Desired.

    14
    Done

    Glaze: Melt Chocolate and Butter, Stirring Until Smooth.

    15
    Done

    Remove from Heat and Stir in Confectioner's Sugar, Alternately With Water, Until Desired Consistency Is Reached.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Ultimate Triple-Cheese Fondue With Savory Tomato And Onion
    previous
    Ultimate Triple-Cheese Fondue with Savory Tomato and Onion
    Greek Tomato Salad
    next
    Greek Tomato Salad
    Ultimate Triple-Cheese Fondue With Savory Tomato And Onion
    previous
    Ultimate Triple-Cheese Fondue with Savory Tomato and Onion
    Greek Tomato Salad
    next
    Greek Tomato Salad

    Add Your Comment

    8 + 17 =