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Bittersweet Chocolate Pound Cake recipe

Bittersweet Chocolate Pound Cake.

Rich and dense, this bittersweet chocolatepound cake has a hint of coffee. If you prefer your pound cakes”glazeless”, dust the top of the cooled cake with powderedsugar.

Recipe: Bittersweet ChocolatePound Cake

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups water
2 tablespoons NESCAF TASTER’S CHOICE 100% Pure InstantCoffee Granules
6 (1-ounce) packets NESTL ® TOLL HOUSE® CHOCOBAKE® Pre-Melted Unsweetened Chocolate Flavor
2 cups granulated sugar
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
3 large eggs
Chocolate Glaze:
2 (1-ounce) packets NESTL ® TOLL HOUSE® CHOCOBAKE® Pre-Melted Unsweetened Chocolate Flavor
3 tablespoons butter or margarine
1 cup powdered sugar, sifted
1 teaspoon water
1 teaspoon vanilla extract

  • For Cake: Preheat oven to 325°F (160°C).Grease and flour 10-inch Bundt pan. COMBINE flour, baking sodaand baking powder in small bowl. Bring water and coffee granulesto a boil in small saucepan; remove from heat. Add 6 packetsChoco Bake, stir until smooth.
  • Beat granulated sugar, butter and vanillaextract in large mixer bowl until creamy. Add eggs; beat on highspeed for 5 minutes. Beat in flour mixture alternately with chocolatemixture. Pour into prepared Bundt pan.
  • Bake for 60 to 65 minutes or until woodenpick inserted in cake comes out clean. Cool in pan on wire rackfor 30 minutes. Invert onto wire rack to cool completely. Oncepound cake is cooled, prepare Chocolate Glaze and immediatelypour over pound cake. (This will create a smooth look to theglaze.)
  • For Chocolate Glaze: Melt Choco Bake andbutter in small, heavy-duty saucepan over low heat, stirringuntil smooth. Remove from heat. Stir in 1 1/2 cups powdered sugaralternately with water until of desired consistency. Stir invanilla extract.

    Makes 12 to 16 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Dark Bittersweet Chocolate Pound Cake

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