Bittersweet Chocolate Pound Cake
Chocolate Pound Cake Recipe

Bittersweet Chocolate Pound Cake

This deep, dark chocolate pound cake with a hint of coffee is a chocolate lover’s dream!

12
servings
30 min
PREP TIME
1 hr 50 min
TOTAL TIME

Ingredients

Cake

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 cups water

2 tablespoons instant coffee granules

6 ounces unsweetened baking chocolate, broken into pieces

2 cups sugar

1 cup Land O Lakes® Butter, softened

1 teaspoon vanilla

3 large Land O Lakes® Eggs

Glaze

2 ounces unsweetened baking chocolate, broken into pieces

3 tablespoons Land O Lakes® Butter

1 1/2 cups sifted powdered sugar

2 to 3 tablespoons water

1 teaspoon vanilla

 

Powdered sugar, if desired

How to make

  1. STEP 1

    Heat oven to 325°F. Grease 10-inch Bundt® pan. Set aside.

  2. STEP 2

    Combine flour, baking powder and baking soda in bowl. Set aside.

  3. STEP 3

    Bring water and coffee granules to boil in small saucepan; remove from heat. Add 6 ounces baking chocolate; stir until smooth.

  4. STEP 4

    Combine sugar, butter and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; beat at high speed 5 minutes. Gradually add flour mixture alternately with chocolate mixture, beating at low speed, until well mixed. Pour into prepared pan.

  5. STEP 5

    Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.

  6. STEP 6

    Melt 2 ounces baking chocolate and 3 tablespoons butter in small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat. Stir in powdered sugar alternately with water until desired glazing consistency. Stir in 1 teaspoon vanilla. Drizzle cooled cake with glaze; sprinkle with powdered sugar, if desired.

Nutrition

550Calories
29Fat (mg)
100Cholesterol (mg)
350Sodium (mg)
71Carbohydrates (g)
5Dietary Fiber
7Protein (g)

Reviews

Explore reviews from
our online community

  November 11, 2016

I have looked for this recipe for a long time,imade it as a teenager in the 60s.thanks so much,i thought it was lost.it is the best cake ever!!!!!!!

— says sally
Helpful?
  February 28, 2016

Very rich and decadent. I used bittersweet chocolate morsels and reduced the sugar by 1/2 cup. I also used coffee in the glaze instead of water. Excellent! Will add to favorites book to make regularly for the chocolate lovers in the family.

— says Amy S
Helpful?
  August 10, 2012

I MADE THIS CAKE TONIGHT AND WAS SKEPTICAL WHEN THE BATTER WAS THIN--HOWEVER IT COOKED UP BEAUTIFUL AND WITH THE GLAZE IT WAS WONDERFUL!! I WILL USE THIS RECIEPE OFTEN!!

— says Annie U.
Helpful?
  April 20, 2011

A chocolate lovers dream come true. I absolutely love this cake!

— says Joi M.
Helpful?
  October 28, 2009

Wonderful aroma, excellent taste. I used Baker's unsweetened chocolate, since that is what I had on hand.

— says J
Helpful?
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