Bittersweet Chocolate Pound Cake

Name: Bittersweet Chocolate Pound Cake
Prep time: 30 min
Total time: 1 h 50 min
Yield: 12 servings
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 extract; 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 extract; Powdered sugar, if desired

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

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30 min

Prep Time

1 hr 50 min

Total Time

servings

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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 extract

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 extract

Powdered sugar, if desired

How to make

STEP 1

Heat oven to 325°F. Grease 10-inch Bundt® pan. Set aside.
STEP 2

Combine flour, baking powder and baking soda in bowl. Set aside.
STEP 3

Bring water and coffee granules to boil in small saucepan; remove from heat. Add 6 ounces baking chocolate; stir until smooth.
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.
STEP 5

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

Tip #1

Recipe and image courtesy of NESTLÉ® USA.

550 Calories

29 Fat (g)

100 Cholesterol (mg)

350 Sodium (mg)

71 Carbohydrates (g)

5 Dietary Fiber

7 Protein (g)

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