Chocolate lovers will adore this easy to make, deliciously moist chocolate pound cake topped with even more chocolate! You'll be licking your plate to get every last crumb!
Preheat oven to 325 degrees. Grease and flour a 10" bundt pan.
Cake
In a microwave safe bowl or measuring cup, combine water and coffee granules. Heat for 2 to 2-½ minutes on high, stirring once, until it comes to a boil.
Remove from heat and stir in baking chocolate until smooth. Let cool slightly.
In a medium bowl, combine flour, baking powder and baking soda. Set aside.
In a large bowl, beat sugar and butter until creamy.
Continue to beat while adding in eggs and vanilla extract. Beat for 5 minutes.
Turn mixer to lower speed and add in flour mixture alternately with chocolate-coffee mixture.
Pour into prepared bundt pan and bake for 50-60 minutes. Cake is done when wooden toothpick inserted in center comes out clean.
Cool in pan for half an hour, remove and let cool completely on wire rack. Place on serving plate and drizzle with chocolate glaze.
Chocolate Glaze
While cake is baking, prepare glaze.
Place chocolate and butter in a microwave safe bowl. Heat in 30 second increments, stirring in-between, until melted. It should take about 1 minute.
Remove from heat and stir in vanilla.
Alternately stir in powdered sugar and water until desired glaze consistency is met.
Notes
STORE/FREEZEStore: at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 1 week. Freeze: If freezing the whole cake, wait to glaze it until you are ready to serve it. To freeze leftovers, individually wrap each slice in plastic wrap then in a zip-top bag. Store in the freezer for up to 3 months. Thaw in the fridge overnight.