Bittersweet Chocolate Pound Cake

Yield: about 1 2/3 cups glaze

Ingredients

Cake

• 3 (6 ounce) foil-wrapped bars Nestle unsweetened chocolate baking bars
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 tablespoons instant coffee
• 2 tablespoons hot water
• Cold water
• 2 cups granulated sugar
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 3 eggs
• Confectioners' sugar (optional)

Viennese Glaze

• 1 (8 ounce) package (4 foil-wrapped bars) Nestle semi-sweet chocolate baking bars
• 2/3 cup heavy or whipping cream
• 3 tablespoons confectioners' sugar
• 3/4 teaspoon vanilla extract

Instructions

1. Heat oven to 325 degrees F. Grease and flour* a 10 inch fluted tube or angel food cake pan.
2. Cake: 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.

Notes

* For best results, use our Pan Release!