Bittersweet Chocolate Pound Cake

3 foil-wrapped bars (6 oz.) Nestle unsweetened chocolate baking bars
2 C. all-purpose flour
1 tsp. baking soda
3/4 tsp. baking powder
2 T. instant coffee
2 T. hot water
Cold water
2 C. granulated sugar
1 C. butter, softened
1 tsp. vanilla extract
3 eggs
Viennese Glaze
Confectioners' sugar (optional)


Preheat oven to 325F. Grease and flour 10-inch fluted tube or angel food cake pan. Melt unsweetened chocolate baking bars. In small bowl, combine flour, baking soda and baking powder; set aside. In 2-cup measure, dissolve instant coffee in hot water; add cold water to measure 1 1/2 cups. In large mixer bowl, beat granulated sugar, butter and vanilla extract until creamy. Beat in eggs, 1 at a time. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour into prepared pan. Bake 1 hour or until wooden pick inserted into center comes out clean. Cool 30 minutes; remove from pan. Cool completely. Drizzle with Viennese Glaze. Sprinkle with a light sprinkling of confectioners' sugar.

Viennese Glaze
1 (8 oz.) pkg. (4 foil-wrapped bars)
Nestle semi-sweet chocolate baking bars
2/3 C. heavy or whipping cream
3 T. confectioners' sugar
3/4 tsp. vanilla extract


In medium saucepan over very low heat, melt semi-sweet chocolate baking bars with heavy cream and confectioners' sugar, stirring until smooth. Stir in vanilla extract; cool to room Temperature. Makes about 1 2/3 cups glaze.