Bittersweet Chocolate Pound Cake with Decadent Glaze

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 :)

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• Cake

• 6  ounces  unsweetened baking chocolate, melted
• 2  cups flour
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 2  tablespoons instant coffee
• 2  tablespoons hot water
•  cold water
• 2  cups sugar
• 1  cup butter, softened
• 1  teaspoon vanilla
• 3  eggs

• Dark Chocolate Glaze

• 2  ounces  unsweetened baking chocolate
• 3  tablespoons butter
• 1 1⁄2 cups confectioners' sugar
• 3 -4  tablespoons water
• 1  teaspoon vanilla

Directions

1. CAKE: Preheat oven to 325 degrees.
2. Grease and flour a bundt or tube pan.
3. In a small bowl, combine flour, soda and powder.
4. In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
5. In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
6. Beat in eggs, one at a time.
7. Stir in melted chocolate.
8. Add flour mixture alternately with coffee mixture.
9. Pour into prepared pan.
10. Bake 1 hour or until center tests done.
11. Cool 30 minutes and remove from pan onto a wire rack.
12. Cool completely and transfer to serving dish.
13. Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
14. GLAZE: Melt chocolate and butter, stirring until smooth.
15. Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
16. Stir in vanilla extract.