Recipe: Chocolate Pound Cake with Mocha Glaze

CHOCOLATE POUND CAKE WITH MOCHA GLAZE

FOR THE CAKE:
2/3 cup unsweetened cocoa powder
1/2 cup boiling water
1/2 cup vegetable oil
1 stick (1/2 cup) butter, softened
2 cups sugar
3 eggs
2 cups flour
1 1/2 tsp. baking soda
1 cup milk (or buttermilk)
1 tsp. vanilla
FOR THE MOCHA GLAZE:
4 oz. semi-sweet baking chocolate
2 oz. unsweetened baking chocolate
1/2 cup superfine sugar
2 tsp. instant coffee (dissolved in 1/2 cup boiling water)
2 tbsp. butter

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

Pour boiling water over cocoa; mix. Set aside.

Cream oil, butter and sugar; beat. Beat in eggs, one at a time. Set aside.

Sift together flour and baking soda together. Add alternately with cocoa and milk to butter and egg mixture. Stir in vanilla. Pour into prepared pan.

Bake one hour at 350 degrees F. Cool a bit before glazing.

TO PREPARE THE MOCHA GLAZE:
Melt chocolate in double boiler.

Meanwhile, dissolve sugar in hot coffee. Add to melted chocolate. Cook, medium heat until it boils. Stir until it slowly thickens (5-7 minutes). Remove from heat.

Add butter. Stir to blend.