Bittersweet Chocolate Pound Cake Recipe - Allrecipes.com
Bittersweet Chocolate Pound Cake Recipe
  • READY IN hrs

Bittersweet Chocolate Pound Cake

Recipe by  

"A deep dark chocolate Bundt cake made with melted chocolate, with a chocolate glaze drizzled over the top. From the kitchen of Nestle"

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Original recipe makes 1 - 10 inch Bundt pan Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 30 mins

Directions

  1. FOR CAKE: PREHEAT oven to 325 degrees F. Grease 10-inch Bundt pan.
  2. COMBINE flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 3 bars (6 ounces) baking chocolate; stir until smooth.
  3. BEAT sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared Bundt pan.
  4. BAKE for 50 to 60 minutes or until long wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Drizzle with Chocolate Glaze; sprinkle with powdered sugar.
  5. FOR CHOCOLATE GLAZE: MELT remaining baking bar (2 ounces) and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2002

A tasty yet not-so-sweet pound cake. This cake is especially made for those who do not like things too sweet. Taste better after refrigerated. I made this cake for my hubby on his birthday and he loves it. Worth to make it again.

 
Most Helpful Critical Review
Oct 18, 2005

Just okay. I only had to bake for 30 minutes and it was done and I also thought it was dry. You definetly need a glass of milk for this one. Liked the glaze on top but would probably not make again.

 

20 Ratings

Dec 24, 2005

We really love this recipe. I make a couple changes- Instead of using an unsweetened chocolate bar, I use the cocoa powder/shortening substitution that appears on the cocoa box. I also skipped the coffee altogether. It's a very dense, moist cake that gets rave reviews.

 
Dec 30, 2003

I HAD JUST TAKEN THE CAKE OUT OF THE OVEN,WHEN MY DAUGHTER CALLED THAT SHE WENT INTO LABOR. I QUICKLY WRAPPED THE CAKE IN FOIL AND HEADED FOR THE HOSPITAL,THINKING FAMILY MEMBERS WOULD BE HUNGRY AS WE WAITED FOR NEWS.WELL NO ONE SHOWED UP EXCEPT MY SON AND MYSELF. I TOOK THE CAKE TO THE NURSES STATION .BY THE TIME THEY ROLLED MY DAUGHTER TO THE O.R. ,THE CAKE WAS NEARLY GONE AND THEY ALL DECLARED IT FABULOUS.

 
Dec 30, 2003

Wonderfully moist and elegant cake. Very attractive in both presentation and taste. The glaze is awesome and would work well with other cakes or cookies. If you are a chocolate lover you MUST try this recipe. I guarantee you will be glad you did. Thanks for the recipe Nestle.

 
Dec 23, 2002

This was the first bundt cake I ever made, and it turned out fabulous! Everyone enjoyed it, and it was fun to make. I did *not* find it to be dry like one reviewer suggested. (Not any dryer than other pound cakes... I always need a glass of milk nearby w/ a pound cake!)

 
Dec 11, 2002

I made this without the coffee for a party and everyone LOVED it!

 
Dec 23, 2004

Excellent! Made one last night and we got up in the middle of the night to have more. Made another today to take to a party and everyone asked for the recipe. The only things I did differently were to use Nescafe Classic Decaf and a little less vanilla in the glaze (1/2 tsp). Superb!

 

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Nutrition

  • Calories
  • 554 kcal
  • 28%
  • Carbohydrates
  • 70 g
  • 23%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 283 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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