Bittersweet Chocolate Pound Cake

Level: Intermediate
Prep Time: 25 min
Cook Time: 50 min
Cooling Time: 45 min
Yields: 12 to 16 servings


Rich and dense, this bittersweet chocolate pound cake has a hint of coffee. If you prefer your pound cakes "glazeless", dust the top of the cooled cake with powdered sugar.


  • CAKE
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups water
  • 2 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 6 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
  • 2 cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
  • 3 tablespoons butter or margarine
  • 1 cup powdered sugar, sifted
  • 1 teaspoon water
  • 1 teaspoon vanilla extract


oven to 325° F. Grease and flour 10-inch Bundt pan. COMBINE flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 6 packets Choco Bake, stir until smooth.

BEAT granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared Bundt pan.

BAKE for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Once pound cake is cooled, prepare Chocolate Glaze and immediately pour over pound cake. (This will create a smooth look to the glaze.)

Choco Bake and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in 1 1/2 cups powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.

Bittersweet Chocolate Pound Cake

by T. Teresita , Pasay City Philippines, NT on May. 2009

I've tried it. Perfect complement for my favorite brewed coffee.

Nice Balence

by P. Patricia , STONEHAM, ME on Mar. 2008

A very nice cake. At first I thought it was dry but it was melt in your mouth yummy with the glaze.


by M. MARYANNE , LAS VEGAS, NV on Dec. 2007

Perfect gift for a chocoholic. Sprinkle crushed peppermint candy on top for Christmas.

Rave Reviews!

by N. NICOLE , HINGHAM, MA on Apr. 2007

I LOVE this cake! I made it for a birthday and got rave reviews and recipe requests from EVERYONE. This cake is pretty chocolately, so you really need to love chocolate to eat it. It is very versitile, too -- just decorate it to dress it up!

Bittersweet chocolate cake

by K. Kelly , Elmhurst, IL on Mar. 2007

This was a little dry, but delicious. I omitted the coffee, and added some crushed pecans-sprinked over the glaze.

Very dry

by S. Shawn , Richmond, VA on Oct. 2006

I make this cake last week and it came out very dry.

Bittersweet Chocolate Pound Cake

by P. PATRICIA , EATONTOWN, NJ on Feb. 2006

Easy to make and very good. It is somewhat on the dry side, would be great with some ice cream!

Crowd Pleaser

by G. Gina , Westville, NJ on Aug. 2005

I wanted to bake something special for a co-worker's birthday. Knowing she is not a coffee drinker, I left out the coffee. It was a smashing success. Everyone wanted more. I used a sheet cake pan to make it easier to decorate and baked it for 5 minutes less than recommended. Turned out perfect.


by D. DANA , BOWLING GREEN, KY on Aug. 2005

If you like a rich chocolate flavored cake try this one.

Excellent cake!

by J. JULIANNE , TARZANA, CA on Jun. 2005

My husband loves dark chocolate and butter, so this was a perfect recipe for Father's Day. This one's a keeper!