Pound-of-Chocolate Cake

Pound-of-Chocolate Cake

A little bit of strong coffee balances the chocolate flavor of this dense cake.

YIELDS

10 to 12 servings

INGREDIENTS

Cake

  • 10 ounces (10 squares) chocolate, semisweet or bittersweet (not unsweetened)
  • 1/4 cup strong coffee, brewed
  • 1 cup (2 sticks) butter, softened
  • 2 cups Domino® Granulated Sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk

Glaze

  • 6 ounces (6 squares) chocolate, semisweet or bittersweet
  • 2 tablespoons butter
  • 2 tablespoons corn syrup, light
  • 3 tablespoons milk

INSTRUCTIONS

Cake

Preheat oven to 325°F. Butter and flour a 10-inch tube or bundt pan.

Melt chocolate and coffee together; set aside to cool.

In large bowl, cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Blend in melted, cooled chocolate and vanilla. Add flour, baking soda and salt, alternately with buttermilk. Pour into prepared pan.

Bake 60 minutes, or until toothpick inserted near center comes out clean. Cool in pan 5 minutes; turn out onto plate.

Glaze

Combine chocolate, butter, corn syrup and milk in small saucepan; melt at low heat.

While cake is still warm, drizzle with chocolate glaze.