Ingredients
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6 ounces unsweetened baking chocolate, melted
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2 cups flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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2 tablespoons instant coffee
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2 tablespoons hot water
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cold water
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2 cups sugar
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1 cup butter, softened
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1 teaspoon vanilla
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3 eggs
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2 ounces unsweetened baking chocolate
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3 tablespoons butter
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1 1/2 cups confectioners' sugar
Instructions
- CAKE: Preheat oven to 325 degrees.
- Grease and flour a bundt or tube pan.
- In a small bowl, combine flour, soda and powder.
- In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
- In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
- Beat in eggs, one at a time.
- Stir in melted chocolate.
- Add flour mixture alternately with coffee mixture.
- Pour into prepared pan.
- Bake 1 hour or until center tests done.
- Cool 30 minutes and remove from pan onto a wire rack.
- Cool completely and transfer to serving dish.
- Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
- GLAZE: Melt chocolate and butter, stirring until smooth.
- Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
- Stir in vanilla extract.