Print Recipe

Bittersweet Chocolate Pound Cake




Viennese Glaze


  1. Heat oven to 325 degrees F. Grease and flour 10-inch fluted tube or angel food cake pan.
  2. Melt unsweetened chocolate baking bars.
  3. In small bowl, combine flour, baking soda and baking powder; set aside.
  4. In 2-cup measure, dissolve instant coffee in hot water; add cold water to measure 1 1/2 cups.
  5. In large mixer bowl, beat granulated sugar, butter and vanilla extract 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 for 1 hour or until wooden pick inserted into center comes out clean.
  11. Cool 30 minutes; remove from pan.
  12. Cool completely.
  13. Drizzle with Viennese Glaze.
  14. Sprinkle with a light sprinkling of confectioners' sugar.
  15. Viennese Glaze: In medium saucepan over very low heat, melt semi-sweet chocolate baking bars with heavy cream and confectioners' sugar, stirring until smooth.
  16. Stir in vanilla extract; cool to room temperature.

Makes about 1 2/3 cups glaze.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.