This deep, dark chocolate pound cake with a hint of coffee is a chocolate lover’s dream!
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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
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
Powdered sugar, if desired
Heat oven to 325°F. Grease 10-inch Bundt® pan. Set aside.
Combine flour, baking powder and baking soda in bowl. Set aside.
Bring water and coffee granules to boil in small saucepan; remove from heat. Add 6 ounces baking chocolate; stir until smooth.
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.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
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.
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