Bittersweet Chocolate Pound Cake

May 9, 2021

My friend Chris gave me an 11 pound slab of Callebaut Belgium dark chocolate. I decided to make this Bittersweet Chocolate Pound Cake for a friend. It's drizzled with a silky chocolate ganache. I also made a mini cake in a small ramekin so that I could taste it! Now to try to figure out what else to make...

Prep: 30 mins
Cook: 50 mins
Yields: 12 Servings

Ingredients

Cake

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1½ cups water

2 tablespoons instant coffee granules

6 ounces unsweetened baking chocolate, broken into pieces

2 cups sugar

1 cup butter, softened

1 teaspoon vanilla extract

3 large eggs

Glaze

2 ounces unsweetened baking chocolate, broken into pieces

3 tablespoons butter

1½ cups sifted powdered sugar

2 to 3 tablespoons water

1 teaspoon vanilla extract

Directions

1Powdered sugar, if desired

2 Heat oven to 325° F. Grease a bundt pan. Set aside.  

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

4Bring water and coffee granules to boil in small saucepan; remove from heat. Add 6 ounces baking chocolate; stir until smooth.

5  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.  

6Bake 50 - 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.  

7Melt 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.

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