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Bittersweet Chocolate Pound Cake
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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

1 teaspoon vanilla extract


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.

Tip #1

Recipe and image courtesy of NESTLÉ® USA.

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