Bittersweet Chocolate Pound Cake Recipe

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Recipes.net Team Published June 1, 2020
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Chocolate gets a bad rap, but it is really very good for you – it raises your endorphins! Chocolate makes a good happy pill when you’re feeling down. And with this chocolate pound cake recipe, it finishes with a decorative drizzle of melted chocolate!

How To Make Bittersweet Chocolate Pound Cake

Cake:

  • 2 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 ½ cup water
  • 2 tbsp. Taster’s Choice 100% Pure Instant Coffee
  • 18 oz. Nestle Toll House Unsweetened Chocolate Baking Bars (or 3 bars, broken into pieces)
  • 2 cup granulated sugar
  • 1 cup butter (or 2 sticks softened)
  • 1 tsp. vanilla extract
  • 3 large eggs

Chocolate Glaze:

  • 2 oz. Nestle Toll House Unsweetened Chocolate Baking Bars
  • 3 tbsp. butter (or margarine)
  • 1 ½ cup powdered sugar (sifted )
  • 3 tbsp. water
  • 1 tsp. vanilla extract
  • powdered sugar (optional)
  1. Preheat oven to 325 degrees.
  2. Grease 10-inch bundt pan.

To make cake:

  1. Combine flour, baking soda and baking powder in small bowl.
  2. Bring water and Taster’s Choice to a boil in small saucepan; remove from heat.
  3. Add 3 bars (6 oz.) baking chocolate; stir until smooth.
  4. Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
  5. Add eggs; beat on high speed for 5 minutes.
  6. Beat in flour mixture alternately with chocolate mixture.
  7. Pour into prepared bundt pan.
  8. Bake for 50-60 minutes or until wooden pick inserted in cake comes out clean.
  9. Cool in pan on wire rack for 30 minutes.
  10. Invert onto wire rack to cool completely.
  11. Drizzle with Chocolate Glaze; sprinkle with powdered sugar.

To make chocolate glaze:

  1. Melt baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth.
  2. Remove from heat.
  3. Stir in powdered sugar alternately with water until of desired consistency.
  4. Stir in vanilla extract.

How To Make Bittersweet Chocolate Pound Cake

0 from 0 votes
Preparation Time: 25 mins
Cooking Time: 1 hr
Total Time: 1 hr 25 mins
Serves:
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Ingredients

Cake:

  • 2 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 ½ cup water
  • 2 tbsp. Taster's Choice 100% Pure Instant Coffee
  • 18 oz. Nestle Toll House Unsweetened Chocolate Baking Bars, or 3 bars, broken into pieces
  • 2 cup granulated sugar
  • 1 cup butter, or 2 sticks softened
  • 1 tsp. vanilla extract
  • 3 large eggs

Chocolate Glaze:

  • 2 oz. Nestle Toll House Unsweetened Chocolate Baking Bars
  • 3 tbsp. butter , or margarine
  • 1 ½ cup powdered sugar, sifted
  • 3 tbsp. water
  • 1 tsp. vanilla extract
  • powdered sugar, optional

Instructions

  1. Preheat oven to 325 degrees.
  2. Grease 10-inch bundt pan.

To make cake:

  1. Combine flour, baking soda and baking powder in small bowl.
  2. Bring water and Taster's Choice to a boil in small saucepan; remove from heat.
  3. Add 3 bars (6 oz.) baking chocolate; stir until smooth.
  4. Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
  5. Add eggs; beat on high speed for 5 minutes.
  6. Beat in flour mixture alternately with chocolate mixture.
  7. Pour into prepared bundt pan.
  8. Bake for 50-60 minutes or until wooden pick inserted in cake comes out clean.
  9. Cool in pan on wire rack for 30 minutes.
  10. Invert onto wire rack to cool completely.
  11. Drizzle with Chocolate Glaze; sprinkle with powdered sugar.

To make chocolate glaze:

  1. Melt baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth.
  2. Remove from heat.
  3. Stir in powdered sugar alternately with water until of desired consistency.
  4. Stir in vanilla extract.
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Nutrition

  • Calcium: 93mg
  • Calories: 715kcal
  • Carbohydrates: 87g
  • Cholesterol: 47mg
  • Fat: 44g
  • Fiber: 8g
  • Iron: 10mg
  • Potassium: 527mg
  • Protein: 10g
  • Saturated Fat: 19g
  • Sodium: 402mg
  • Sugar: 55g
  • Vitamin A: 876IU
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