Reviewed: Mar. 5, 2003

absolutely the best for those who love a very dense kind of chocolate cake!.. this cake is so rich and tasty! although its a bit too sweet and too rich for my taste but its a good recipe that i would definetely make it again for a special occasion

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RUJIRA

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: Mar. 3, 2003

I'm not a big chocolate cake fan, but my mom asked me to make one for her birthday. I have to say that this was delicious! It was very dense and not too sweet. I wasn't sure about the coffee flavor, but I added it anyway. I didn't really taste it. I served cold the next day, as others suggested. It was absolutely wonderful!

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ELWOH

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Reviewed: Feb. 27, 2003

This cake is wonderful...dense, moist, chocolately. I would love it with raspberries or other fruit and maybe with one of the satiny chocolate glazes. I made a chocolate frosting from this site that wasn't good enough to put on top of the cake, so I just left it as is, and can't wait to pick up some berries tomorrow.

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MOELASSES

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Reviewed: Feb. 24, 2003

This was the best chocolate cake I ever made. The moist is unbelievable, and despite not having buttermilk but just regular milk, still came out wonderful. Thanks for sharing Shelley

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ALE

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Reviewed: Feb. 17, 2003

Awesome cake! I made the cake exactly as the recipe stated and added a chocolate glaze to finish (though 10X & fresh berries would have been just as yummy!). Will use this recipe again.

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KIMBERLY JO

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Reviewed: Feb. 7, 2003

OMIGOSH, Shelley! This cake rates a perfect 10!Its incredibly delicious! Perfect for the chocolate lovers out there. Not too sweet, very moist and dense. The amount of instant coffee doesn't appear to make much of a difference in this recipe. My first cake I put in 2t instant coffee as per instructions, next cake I used 4t instant espresso powder. Thought that much might bring the coffee flavor to the forefront. But it didn't.It seemed that it merely enhanced the chocolate flavor, but there was still no hint of the coffee flavor I was looking for. Go figure! Anyway I will be making this cake again and again. Thanks Shelley!

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MAGGIE MCGUIRE

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Reviewed: Jan. 23, 2003

I tried this first time this week but made it twice already (first with only two cups sugar, second with 2 1/2, which is just perfect for me. I think 3 cups sugar is too sweet). I also sprinkled a few semi-sweet choco chips on top. Other than those, I didn't change anything. It's soft, it's really good and tastes better than other chocolate cakes. try it!

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MYRNA GUEVARRA

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Reviewed: Jan. 11, 2003

This recipe is outstanding! The whole time my husband is eating it all he says is "this is so good". I didn't add anything to the recipe but I did ice it with a chocolate buttercream. It looks and tastes fantastic.

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RUBYII

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Reviewed: Jan. 3, 2003

I made this cake at 9 PM last night and it is almost gone! A real hit with the family. Very moist and the chocolate is not over powering. I made a powdered sugar glaze and drizzled it over the cake while it was still warm. We will make this cake again soon.

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CRESENTWENCH

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Reviewed: Dec. 17, 2002

I have a dessert business & several clients asked for a chocolate pound cake for the holidays. After experimenting with several cookbooks, I tried Shelley's recipe. What a success. This cake is very moist, rich and has the best chocolate taste. After making the cake 2-3 times, I made a few minor changes. I cream the butter and sugar for 5 minutes (with stand mixer; longer with hand held mixer) and mix 30 seconds after adding each egg. I can adjust the amount of coffee depending on the client, but 2 tsp is perfect. I use a dark 12 cup, 10 inch bundt pan and have to reduce the baking temperature to 300 and bake for 70 minutes. Occasionally, I bake the cake at 285 for 75-80 minutes and it is wonderful--no burning or dry chocolate taste. I usally glaze the cake with one of the satiny chocolate glazes on this site or dust with powdered sugar. It is fun to fill the center of the cake with either whole raspberries or strawberries and serve. I agree with other reviewers that this cake is better the next day or even after refrigerating (wrap really well-the cake will pick up refrigerator odors). It freezes beautifully. Great recipe.

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TLBRAN

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Reviewed: Oct. 21, 2002

I have made this several times and it has turned out wonderfully each time. Everyone loves it. Especially good when cold, right from the fridge.

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SALSCHWANER

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Reviewed: Sep. 30, 2002

This recipe is definitely a keeper! The recipe was perfect- the cake wasn't too rich and it was just chocolatey enough. It was really easy to make, and the compliments I received were almost as sweet as the cake itself! When I served it, all I did was dust the top with confectioner's sugar, and I served fresh fruit with whipped cream on the side. I will definitely make it again! Soon!

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india*romeo

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Reviewed: Jul. 14, 2002

Great Recipe. My 10 year old daughter won 1st place at our County Fair this week, and the cake sold for $120 at the cake auction in the evening.

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JIMVALKIDS

Cooking Level: Expert

Living In: Timonium, Maryland, USA

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Reviewed: Jun. 24, 2002

Moist and delicious, and a little goes a long way. You can get more than 16 servings out of this cake. It stores well, and remains moist after several days. You won't have to worry about the cake drying out before you can finish it.

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Syd

Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 20, 2002

My family & friends BEG me to make this cake! Absolutely delicious. I add a chocolate glaze/ Easy to make, but it disappears too fast. Thank you Shelly. This is a keeper.

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DREMINI

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Reviewed: Apr. 29, 2002

I made this in a hurry for company coming from the airport-- I knew I wouldn't have time to frost it because my company would be arriving when the cake came out of the oven. I had chosen it because of the idea in presentation; too often chocolate cakes can be pretty scary looking. I did get a bit scared when I noticed it FELL during cooling, but I turned it out onto a plate and it was fine. Incredible, actually. I swirled some chocolate sauce on a plate, added the slice of this awesome cake, and dusted it with powdered sugar. My company even asked for the recipe. One note, I did substitute hot water for the coffee, as I had a younger child to please, and he wouldn't have appreciated a mocha taste.

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EXTEXX

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Reviewed: Mar. 24, 2002

Incredibly moist, delicious, perfect chocolate taste! Easy to make, once you've assembled the roster of ingredients. Be sure to make this one to three days ahead of serving time. Wrap well, chill, and then remove from the 'frig about an hour before serving. Enjoy with powdered sugar and fresh strawberries. Truly divine!

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OYSTERGIRL1

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Reviewed: Apr. 20, 2001

I made this cake Easter. My family loved it. Everyone wanted the recipe.

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TRISH TODD

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Chocolate Pound Cake III

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