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Bittersweet Chocolate Pound 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


  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.

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