Bittersweet Chocolate Pound Cake

Bittersweet Chocolate Pound Cake Recipe
6 oz. chocolate, unsweetened
2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
2 tbsp. instant coffee
2 tbsp. hot water + cold water to equal 1-1/2 cups
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla extract
3 eggs

Rich Chocolate Glaze:
1 oz. chocolate, unsweetened
1 cup confectioner’s sugar
3 tbsp. butter, softened
1/2 teaspoon vanilla extract
1 to 2 tbsp. hot water

1. Preheat oven to 325 degrees F. Over hot (not boiling) water, melt chocolate, stirring until smooth.
   
2. In small bowl combine flour, baking soda and baking powder; set aside.
   
3. In 2-cup glass measure, dissolve instant coffee in 2 tablespoons hot water. Add cold water to measure 1-1/2 cups.
   
4. In a large mixer bowl, beat sugar, butter, and vanilla until creamy. Beat in eggs one at a time. Beat at high speed 5 minutes.
   
5. Stir in melted chocolate. Add flour mixture alternately with coffee mixture.
   
6. Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan.
   
7. Bake 65-70 minutes or until cake tester inserted in center comes out clean.
   
8. Cool in pan 30 minutes; remove from pan and cool completely. Drizzle with Rich Chocolate Glaze.

Glaze:

1. Over hot (not boiling) water, melt chocolate, stirring until smooth.
   
2. In the small mixer bowl, combine melted chocolate, confectioner’s sugar, butter, and vanilla.
   
3. At low speed, gradually beat in water until smooth.
   
4. Drizzle over cake.