Prep 20 mins
Cook 1 hr
This is the darkest of dark chocolate pound cakes with an incredibly rich decadent glaze. It is beautiful enough for company but great enough to make for our families, who are our greatest critics :)
- 170.09 g unsweetened baking chocolate, melted
- 473.18 ml flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 29.58 ml instant coffee
- 29.58 ml hot water
- cold water
- 473.18 ml sugar
- 236.59 ml butter, softened
- 4.92 ml vanilla
- 3 eggs
Dark Chocolate Glaze
- 56.69 g unsweetened baking chocolate
- 44.37 ml butter
- 354.88 ml confectioners' sugar
- 44.37-59.16 ml water
- 4.92 ml vanilla
- CAKE: Preheat oven to 325 degrees.
- Grease and flour a bundt or tube pan.
- In a small bowl, combine flour, soda and powder.
- In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
- In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
- Beat in eggs, one at a time.
- Stir in melted chocolate.
- Add flour mixture alternately with coffee mixture.
- Pour into prepared pan.
- Bake 1 hour or until center tests done.
- Cool 30 minutes and remove from pan onto a wire rack.
- Cool completely and transfer to serving dish.
- Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
- GLAZE: Melt chocolate and butter, stirring until smooth.
- Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
- Stir in vanilla extract.
this is the most precise recipe-- the cake was done in the exact time, came out of the pan perfectly, looks and tastes great! i used the glaze and confectioners sugar, garnished with raspberries and strawberries- very impressive presentation
I was disappointed; cake came out pretty dry and tasted like ordinary chocolate cake.
I was originally going to give this recipe three stars. Part of the cake stuck to the pan when I unmolded it, so of course I ate it :) and by itself, I found the cake to be relatively bland and not big on chocolate flavor. However, with the glaze on it, I thought the cake improved, and it was nicely moist. It also got a lot of positive feedback at the party I took it to, so I guess my initial reaction was a little harsh. However: I wouldn't call this cake a "pound cake" at all. That led me to expect a dense, rich, fudgy cake, which this is not.