Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

6 oz Chocolate, unsweetened
2 c Flour
1 ts Baking soda
3/4 ts Baking powder
2 tb Instant coffee
2 tb Water, hot
Water, cold
2 c Sugar
1 c Butter; softened
1 ts Vanilla extract
3 Eggs
Rich Chocolate Glaze:
1 oz Chocolate, unsweetened
1 c Sugar, confectioners
3 tb Butter; softened
1/2 ts Vanilla extract
1 tb ;Water, hot tap, to 2 T
Preheat oven to 325 degrees F. Over hot (not boiling) water, melt
chocolate bars, stirring until smooth. In small bowl combine flour,
baking soda and baking powder; set aside. In 2-cup glass measure,
dissolve instant coffee in hot water; add cold water to measure 1-
1/2 cups.
In a large mixer bowl, beat sugar, butter and vanilla until creamy.
Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in
melted chocolate. Add flour mixture alternately with coffee mixture.
Pour batter into greased and floured 10-inch Bundt pan or angel
food cake pan.
Bake 65-70 minutes or until cake tester inserted in center comes
out clean. Cool in pan 30 minutes; remove from pan and cool
completely. Drizzle with Rich Chocolate Glaze.
Glaze: Over hot (not boiling) water, melt chocolate, stirring until
smooth. In the small mixer bowl, combine melted chocolate,
confectioners' sugar, butter and vanilla. At low speed, gradually
beat in water until smooth. Drizzle over cake.

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