Sahar02

This cake is absolutely amazing. It gets rave reviews every single time I make it. The recipe is below. The only changes I've made are that I don't add any vanilla at all (it's still delicious). Also, it is a very moist cake and breaks easily. One of the aunties (who is a great baker) said the recipe should probably have another egg to keep it from breaking, so next time I make it I'll probably use four eggs rather than three.

I bake it in a bundt pan and it looks pretty too



Bittersweet Chocolate Pound Cake with Decadent Glaze Recipe
This is the darkest of dark chocolate pound cakes with an incredibly rich decadent glaze.
12 servings
time to make 1½ hours 20 min prep

Cake
6 ounces unsweetened baking chocolate, melted
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons hot water
cold water
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla
3 eggs

Dark Chocolate Glaze
2 ounces unsweetened baking chocolate
3 tablespoons butter
1 1/2 cups confectioners' sugar
3-4 tablespoons water
1 teaspoon vanilla

Instructions
1. CAKE: Preheat oven to 325 degrees.
2. Grease and flour a bundt or tube pan.
3. In a small bowl, combine flour, soda and powder.
4. In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
5. In a large mixer bowl, beat granulated sugar, butter and vanilla 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 1 hour or until center tests done.
11. Cool 30 minutes and remove from pan onto a wire rack.
12. Cool completely and transfer to serving dish.
13. Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
14. GLAZE: Melt chocolate and butter, stirring until smooth.
15. Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
16. Stir in vanilla extract.

Femme Fatale

mmmmmmmmmmmmmmm. I am sooooo hungry and this didn;t help one bit.

i was thinking...do you think it breaks because of the water? My sister gets this mixture for some sort of chocolate cake which requires adding water too and hers turns out fragile too. Try the egg first otherwise maybe use milk for water?

Mahru

milk will make it even more moist and fragile

Sara516

I hate you

Sara516

Sahar, what if i wanna make a sugar-free (or low sugar) or jus ta really really really tiny cake?

Urgent

^Put one cup of sugar, and cut down the amount of unsweetened baking chocolate. For a smaller cake simply reduce the ingredients in half.

Sahar02

^Right, the reason the sugar is there is because of the baker's chocolate. You have to be careful because that is very bitter.

mmmmmmmmmmmmmmmmmmmm

Ira

Sara, try using Splenda as well.

lifeless

i shall try itt

Sara516

It seems easier and cheaper to buy an enteman's cake

Sahar02

^ But this is yummier

Femme Fatale

oh I had no idea milk made it more soft an extra egg it is then.

Sahar02

^ I just made it again with the extra egg -- definitely makes it stay together better, but it somewhat dilutes the chocolateyness of it... It's still yummy tho.

somegroovychick

this is a great website in case you don't have a bundt or tube pan- Cake Pan Size Conversions - Allrecipes

i'm going to make this tomorrow iA. excited! it sounds amazing.