Reviewed: Nov. 8, 2009

I am not a cake lover but this cake is so delicious! I made it for my sons birthday a year ago, and he has requested it several times since then. I am making it again this year for his 5th birthday. The only thing I did differently was I used a homemade frosting (since it was a birthday cake).

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jenny penny

Cooking Level: Intermediate

Home Town: Hamlin, New York, USA

Living In: Hopewell, Virginia, USA

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Reviewed: Oct. 24, 2009

I have made this cake at least 5 of 6 times because everyone keeps requesting it. It is fabulous!! It does need longer bake time (1 1/2 hours) and I beat the butter and sugar a full 5 minutes before adding the eggs. The coffee enhances the flavor of the chocolate - you cannot discern the coffee at all. My most requested cake.... try it!!!!

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Ga.Mom

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 22, 2009

I thought the cake was great. It was moist and chocolaty. The only problem was that it got stuck in the mold. but that was probably my fault. i over filled it...and cooked it too long....at a really low temp. even though i greased and floured the tin first. i did add a dusting of powdered sugar as well as chocolate sauce. the chocolate sauce made it too sweet. but everything that went wrong was really my fault and no fault of the recipe itself...and that is why im giving it 5 stars. thanks a bunch!

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Felicia Manocchio

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Oct. 5, 2009

This cake was decent. The coffee taste was too noticable for me (a non coffee drinker) and I don't believe this cake could hold up on it's own without a frosting or glaze. I tried to use just fruit and confectioner's sugar and it was not great. I actually ended up having to throw away the leftovers that were just sitting in my fridge, untouched. Maybe it just wasn't for me! :)

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HannahluvsRudy

Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA

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Reviewed: Oct. 4, 2009

This was a great cake! Very moist. It doesn't have a rich chocolate flavor which is fine because I drizzled some melted chocolate on top which made this a 5 star recipe.

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Michael Green

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Reviewed: Sep. 23, 2009

I am not an expert baker. Actually, this is my first ever cake from scratch! It was more than I had hoped for! I took it to a church dinner and people were raving over it! I went by the recipe exactly as written. Absolutely no problems. Delicious!

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Kayca

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Reviewed: Sep. 5, 2009

Great, no problems with this. I make a 1/2 batch and use a tube pan. I used buttermilk powder (in water) and bulk style dutch cocoa from my local food co-op. It disappears FAST! I start the kitchenaid whipping the wet ingredients while I measure out the dry and flour the pan, etc.

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MichellesVegKitchen

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

I made this cake for two birthdays recently, and it got rave reviews at both! I used 1/4 cup espresso instead of the graunulated coffee. Also, the first time I made it, an emergency came up part way through putting the cake together, so I refrigerated the wet batter and mixed everything together hours later. It didn't rise as much, so was even more of a pound cake, but was still delightful! I found it is topped nicely with equal parts whipped cream (real!) and sour cream, with some raspberries. I want to use this for my wedding cake, so will soon be making one to freeze; will write back with a review on how that goes!

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Larissa

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Reviewed: Jul. 20, 2009

I liked this cake & had fun making it. It is more dense than I expected for a pound cake. Greased pan with Crisco and floured with cocoa powder - no issues coming out of pan. After 60 min toothpick was not clean. Gave 10 more min & pick was clean, however there was a fudgy layer running thru near the top. Maybe it needed a bit more time?

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AMYALEX60

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jul. 19, 2009

I made mini bundt cakes as seen in the picture. They took about 25 minutes to bake and were very moist and delicious.

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Chandra

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 17, 2009

I am a novice cake maker and have no explanation for why this cake tasted bad and not like a pound cake, fell in the oven, and completely broke apart coming out of the pan. Extremely disappointed.

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 26, 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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kimz11

Cooking Level: Expert

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Reviewed: Jun. 25, 2009

I put the satiny chocolate glaze on this cake it's sooooooo good. Yum.

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PATTY33

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Reviewed: Jun. 24, 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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Precious Williams

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Reviewed: Jun. 10, 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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MaidenMary

Living In: Seattle, Washington, USA

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Reviewed: May 16, 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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LKern

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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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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amyeliz3

Cooking Level: Expert

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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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Sandra

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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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Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Apr. 26, 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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amy

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Chocolate Pound Cake III

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