The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 2, 2009
This cake is wonderful. The only change I made was to substitute 4 oz. melted baker's chocolate for the coffee (I don't like the flavor of coffee in my chocolate cakes). Please note that the flavor and texture of this cake changes (for the better) overnight, so plan on making this a day before it is actually needed. I only gave it four stars because the texture of the cake, while moist and great, is not what I would consider the texture of a true pound cake to be.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 25, 2009
I put the satiny chocolate glaze on this cake it's sooooooo good. Yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 25, 2009
Halved the recipe with your calculator and baked it in an old 9-inch tube pan. I used a smaller amount of fructose instead of sugar and spelt flour as my husband cannot eat wheat. Yummy, buttery flavor. Just what I was looking for.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 11, 2009
I was really excited about this cake. I even added 1/2 cup chocolate chips and a few TBSP cherry pie filling. It stuck to my Bundt pan terribly!! I spend a lot of time and money on this recipe and am very disappointed. I took the advise of even trying to use Crisco to grease the pan and it still stuck:( I'm glad I was only experimenting and not planning on presenting it. The whole top was demolished. I wish the recipe included how to not make it stick. Butter and flour simply doesn't cut it. Taste is okay, but for me presentation plays a significant role.
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 19, 2009
This cake was very good. I used it for my son's first birthday cake. I needed something firm for a 3-D cake pan and this worked out perfectly. It tasted great.
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Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA
Living In: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 14, 2009
Good...softer crumb/texture than I expected for a "Pound Cake." But that didn't stop everyone from eating it and really enjoying it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 30, 2009
Absolutely wonderful. Wasn't a crumb left after dinner. Easy. Moist, dense great chocolate taste. I used special dark cocao, made sure the eggs and butter were room temp. Beat the sugar and butter until very light and fluffy then added the eggs one at a time and beat well into the dough. I also used a quarter cup of brewed espresso. Well greased and floured the pan and it came out like a charm. Only thing was that it was almost too much. My bundt pan was just a hair from overflowing. Also it fell a very tiny bit when a friend poked the top to test for doneness. Excellent recipe and one I will make over and over if my family's reaction was any indication.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 29, 2009
Absolutely delicious! Everyone loved it. So very moist and chocolaty. I used dutch processed cocoa and 1/4 c coffee rather than water and grounds. I baked it in little individual molds for about 30 minutes.
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Cooking Level: Expert

Home Town: Kilgore, Texas, USA
Living In: Zimmerman, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 27, 2009
Oh yum... I made this for Valentine's day and neither my husband or I could stop eating it!! I made a pink glaze for it and it was very pretty. Much better if it can fully cool, so make it in the morning if you plan on serving at night. Freezes really well too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 6, 2009
Now this is one of the best pound cakes that I have ever made and or eaten. It is rich, and extremely and I mean extremely good. Although a bit time consuming it is easy to make, and baked in my oven at exactly 60 minutes. I did however make a few changes such as, cake flour instead of all purpose flour, and instead of dusting with confectioners' sugar I applied a to kill for chocolate glaze. Well anyway thanks for the recipe, and I'll definitely be making this one again. Till next time, peace!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 23, 2009
Excellent! I have made this 2 times now. Everyone loves it! I made the recipe as stated. I must say you need to grease the pan with Crisco. I greased it the first time with butter and it really stuck. With Crisco, it came out great. I also made a mixture of 1/3 cocoa and 2/3 flour to dust it with. Came out beautifully. I drizzled a satiny chocolate glaze (found on this site) on top
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 18, 2009
don't overbake. true that when it's warm, it resembles the pudding-texture of lava cake. yum!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 13, 2009
This cake is absolutely fab, but a little rich the way it is described. I didn't have 5 eggs so I used three, and instead of using 3 sticks of butter I only used 2 trying to be a little figure friendly! I baked for about an hour and a half in a gas oven at the suggested temp. My cake turned out great even with the changes. I served with chocolate sauce and raspberries. MMMM!
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Cooking Level: Expert

Home Town: Ashland, Ohio, USA
Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: Jan. 26, 2009
This was delicious. I used this recipe to make a shaped birthday cake for my son. The pan only took 5 cups of batter, so I made mini bundt type cakes with the rest. It was very moist and kept well.
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 22, 2009
Wow!!!!! Very moist. I made this pound cake with no ingredient changes. I did how ever bake it at 285 degrees for about 1 hour and 30-40 minutes. I added 10 mins at a time after it baked the first 1 hour and 20 mins. and I kept checking for doneness. Well worth the effort and wait. Absolutely no burnt chocolate taste or bitterness from over cooked chocolate. I had many request for this cake and was asked to make one for my husband's small town cake auction for a local charity. You've got to try this one.
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Cooking Level: Expert

Home Town: Quincy, Florida, USA
Living In: Alachua, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 14, 2009
I was worried at first because it seemed a bit greasy out of the pan, but I let it cool, wrapped it up and kept it for the next day. When I cut into it 24 hours later it was moist and rich and delicious. Half of it went into a chocolate cherry trifle and the other half was thoroughly enjoyed all by itself.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 30, 2008
I had never made a chocolate pound cake before and this one came out great! Though I did dust it with confectioners' sugar for a nice presentation like it said, but the cake was so moist all the sugar soaked in, so that didn't last long. Though I think I might try to add a glaze or chocolate chips to add a bit more chocolate flavor next time.
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Cooking Level: Beginning

Home Town: Pulaski, Virginia, USA
Living In: Christiansburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 28, 2008
I followed the recipe exactly and was very pleased. My family loved it!! I love the flavor the coffee adds to it. I did have to bake it for an hour and 20 min, because the toothpick didn't come out clean after the recommended time...but other than that it was perfect!!
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Cooking Level: Intermediate

Living In: Inman, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 23, 2008
This cake is great! It tastes like a brownie with the crunchy top and edges and moist on the inside. I plan on making it again very soon.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 17, 2008
I didnt make in a bundt pan, but instead springform pans and made a 2-tier birthday cake by doubling the recipe, and out of each recipe making a 10" and a 7" cake. Good flavour, but next time I wouldnt try to absorb so much liquid, it was almost a little soggy.
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