Pound of Chocolate Cake

Pound of Chocolate Cake

Preheat your oven to 350 degrees.

Place 13 oz of plain semisweet chocolate, 3 oz of unsweetened chopped chocolate, 3/4 c butter and 1 tsp instant coffee dissolved in 1 tbsp water into a saucepan.  Stir constantly over low heat until the chocolate and butter is dissolved and melted.

In a large bowl beat together 4 eggs, 1 1/2 c sugar, 1/2 tsp salt, and 1 tsp vanilla.  On low speed, mix in the melted chocolate mixture until well blended.  Mix in 1 c flour just until the white disappears from the batter.

Prepare a 8x8 pan and pour the batter into the pan to bake for 50-60 minutes.  The cake will look shiny and firm.  Cool the cake for 1 hour on a wire cooling rack.

When completely cooled, make your chocolate glaze.

In a medium saucepan heat 1 c milk, 2 tbsp butter and 3 tbsp light corn syrup until the milk is hot and butter is melted.

Before the mixture begins to boil, remove from the heat and stir in 1 1/2 c chocolate chips.  Add 1/2 tsp of vanilla and allow all the ingredients to smooth and mix together.  Let the sauce sit for a few moments to thicken.  Once thickened, pour over the top of the cake.  Slice and enjoy!