"A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!" — m-ann
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unsweetened cocoa powder
1 1/4 cups
I have tried at least 10 different chocolate bundt cake recipes over the years and this is the best yet!!!!!! Involves a bit more work with beating egg whites, but well worth it! This cake is very moist & the cinnamon gives it a special taste. Simply the best !
I tried this recipe 3 different times. Its isnt a bad cake at all. A bit dry and never seems to bake fully without going dry. Nice flavour and texture. Would be wonderful with a pudding over it.
I thought this was a great cake. I love it when it first comes out of the oven. It has a great chocolate taste, but it's not strong. I did try the cake with a chocolate icing recipe from the back of a package: Hershey's Chocolate Cocoa (for baking), and I added choped almonds. After the cake had time to cool the next day, that was the end of it. Absolutely delicious. The cake was gone in two days.
Some reviews I read suggested that the cake was not so much of a pound cake, but more light and springy. If you want more of a pound cake texture, just sift the dry ingredients twice, where it calls for sifting in the recipe, I have tried it that way.
This recipe was DELICIOUS!!!! I modified it only slightly, because I was ill-prepared. I used 1 1/2 cups of butter instead of shortening and butter, and I used 1 1/2 tsp. of vanilla because I forgot to buy almond extract.I also used a bundt cake pan and put fresh strawberries in the middle and then served it with whipped cream. I was told "this is the best cake I've ever had, EVER!!" by my sister in law!
This cake has a nice flavor and consistency if you're not looking for a traditional pound cake. In other words, it is light and springy with a subtle flavor, not dense, moist, and chocolatey. Once I readjusted my thinking, I found it to be a nice change of pace. I'd make it again.
I made these for an office christmas party and everyone loved them! I did follow another suggestion for a yellow pound cake (different recipe) of creaming the butter, shortening, and sugar for 25 minutes. I let the butter get to room temperature first. I also added 1 tablespoon and 1/4 teaspoon of vinegar to the milk and allowed to get to room temp to become sour milk, as she had suggested is similar to buttermilk. The only difference between the two cakes was that I used regular sugar on this one. Next time I will be using confectioner's sugar instead because it causes the creamed mixture to be more light and fluffy than the granulated sugar. I'm making this cake again for my decorating class :-)
This cake is delicious, very moist and now our family favorite.
Everyone that I have made this recipe for has just loved it. It is a moist and tasty version of my favorite dessert, pound cake. I dont think I would change anything about it really. I do sift the flour and have used cake flour to make sure I have no lumps. The cinnamon, I added a heaping measurement. It takes this pound cake over the edge. It is perfect for any occasion. Thank you Mary Ann !!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Chocolate Pound Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 208
Too much chocolate is just enough with this moist, prize-winning cake.
See how to make moist, rich chocolate cake.
This quick-and-easy chocolate cake is so moist and rich.