Bittersweet Chocolate Pound Cake With Decadent Glaze

• Cake
• 6 ounces unsweetened baking chocolate, melted
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons instant coffee
• 2 tablespoons hot water
• cold water
• 2 cups sugar
• 1 cup butter, softened
• 1 teaspoon vanilla
• 3 eggs
• Dark Chocolate Glaze
• 2 ounces unsweetened baking chocolate
• 3 tablespoons butter
• 1 1/2 cups confectioners' sugar
• 3 -4 tablespoons water
• 1 teaspoon vanilla

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

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Taken from www.food.com/recipe/bittersweet-chocolate-pound-cake-with-decadent-glaze-30577 (may not work)