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.