Reviewed: Feb. 18, 2008

While this cake was definitely moist, I guess I was just expecting a little more from this cake with all the positive reviews...I did cut the sugar by 1/2 cup, but followed the rest to a tee. My husband ate a piece as soon as it cooled and said it was "alright". I wrapped the rest up and refrigerated overnight (as suggested by other reviews), tasted it today and it still tasted just "okay" to me. I used some more expensive ingredients to makes this cake so I don't want to just toss it - I plan on making a glaze or something to give the rest of the cake a little more flavor.

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mrab

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2008

Thank you for a wonderful recipe. My family and friends raved about this cake. I made it with 1/2 Hershey's and 1/2 Dutch Cocoa Powder (all I had on hand!) and the flavor was fantastic:) I served this cake with fresh whipped cream and strawberries. It really looked beautiful when it came out of my Fiesta Bundt Pan and dusted with powdered sugar. The flavor and appearance really did look as though it came from a fancy restaurant. Many thanks, will use this recipe again and again!

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diana

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Feb. 14, 2008

The instant coffee really makes this cake! It was easy to make and it's so good. I used a little less sugar, maybe like 2 1/2 cups and it was still sweet and still not very healthy but oh well. Excellent cake...I will definitely make it again.

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Melissa

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Reviewed: Feb. 13, 2008

Wonderful cake,I used my pampered chef bundt stoneware , it took a little longer than the 70 minutes, i had to bake it for another 8 minutes due to the stoneware. Came out fantastic... I decorated it with white chocolate covered strawberries and powdered sugar. Stored in fridge overnight and served it the next day, some reviewers stated it tasted better the next day and it did. thanks for sharing

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STELLA

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 13, 2008

Other than having too much batter for the pan, and the cooking time being way longer than stated... this cake was fabulous!! I did melt 1/2 cup chocolate chips and blended them in with the hot regular coffee (as opposed to strong) before adding to the batter... I will make this again, maybe in loaf pans.

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JavaMama

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Feb. 12, 2008

I decreased the recipe to 4 servings. I omitted instant coffee and added 1/4 cup of mini choc chips. This perfectly filled a 6 mini bundt pan. Baked for 23 min in a convection oven. Absolutely delicious. The kids and hubby ate it up.

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TEN2THEPIT

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Reviewed: Feb. 12, 2008

Ok I made this over the weekend and wasn't too impressed with the flavor but LOVED the moist texture. Anything chocolate has to sit for a day or two to allow the great chocolate flavors to come out so wait I will. This recipe is promising though and next time for me I will add in an ounce or two of melted chocolate to enhance a better chocolate flavor. I did add a handful or two of mini choc chips as well. I love my chocolate so I guess I expect a intense chocolate taste-if you like a mediocre choc taste-this is for you. Oh-My bundt is deeply hidden so I had to improvise and I was able to make 3 loaves and the cooking time was like 50-60 minutes. I did drizzle "Satiny Chocolate Glaze" over the top as well(I wasn't kidding about my love for chocolate)..Will make again trying the melted choc.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Feb. 5, 2008

This is the most amazing chocolate cake i've ever made, it's won hands down with all the family, so much so that i have numerous orders/ requests for more. It is a dense almost fudge like cake with just a hint of coffee to give it a nice lift. I love this cake so much, i just had to come back to write more. I recently thought, it is such a beautiful cake- I wonder if it would work as a vanilla/plain. I tried it, and no surprises, it is devine!!! To make substitute the cocoa for an extra 3/4cup of flour, discard the coffee, but add between 1/4cup and 2T of hot water to the mix, keep everything else the same and voila you have a stunningly beautiful vanilla/plain cake that people will be raving about for ages. The good thing about this cake also is that it keeps for days and still stays moist, just make sure you keep it in a sealed container, and if it's warm make sure you keep it in the fridge, especially if you are going ice it. Trust me, you won't be disappointed in this cake! Enjoy. =)

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Michelle Mac

Cooking Level: Professional

Living In: Central Coast, New South Wales, Australia

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Reviewed: Jan. 21, 2008

This was the worst cake I ever made. maybe because I substituted soymilk (plus and acide) for the buttermilk, but whatever the case, it was a waste of eggs, flour, sugar etc. the batter looked beautiful but otherwise a real waste.

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Cyndi

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Jan. 21, 2008

I don't have a bundt pan, so I used two regular loaf pans. I also used real coffee that was rather strong. The cake came out absolutely perfect. Chocolate pound cake is my favorite and this one was extremely moist and delicious. I topped a slice with strawberries in balsamic vinegar and it was absolutely heavenly. The only down side? It is utterly possible to eat the entire thing yourself and stab anyone who attempts to eat it also.

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auntbeast

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Jan. 10, 2008

AWESOME! I made this for my colleagues at work and it came out great. After reading reviews that said this was too much for a bundt/tube pan, I cut the recipe in half and baked it in a loaf pan and it was just the right amount. I was worried about the instant coffee because I have a deep seated aversion to anything with even the slightest hint of coffee flavor but you definitely couldn't taste it in the batter nor in the finished cake. I also folded in about a 1/2 c of semi-sweet mini-morsels before pouring it into the pan. It's not cloyingly sweet but sweet enough. Just the right amount of chocolate taste to satisfy chocolate lovers but not so much so that it turns off those who aren't that "into" chocolate. It was super moist and the density was just perfect for a pound cake. After it cooled, I dusted lightly with 10x confectioner's sugar for presentation. I look forward to making this over and over and over!

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TheCosmeticQueen

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

I made this for Christmas and my family LOVED it! I followed the recipe exactly and I agree with other reviewers: it takes a lot longer than stated to bake. I left it in the oven a little over an hour and a half. It was delicious - just the right amount of chocolate and moist too.

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debbie

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Reviewed: Jan. 2, 2008

The best chocolate pound cake I have ever tried.

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Peggie

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Reviewed: Jan. 1, 2008

I don’t usually report my flops but I thought I should warn hopeful bakers before I try this recipe again. It was a hot mess! It started out promising... the batter was light and fluffy; it smelled great as it was baking. I took it out of the oven after 60 minutes because the tooth pick came out completely clean. The cake was tall and beautiful. So far so good. I looked away for 5 minutes and when I turned back to the cake, it had fallen to half its original height :(. Who stuck a pin in my cake and deflated it!?!? When sliced, the bottom half of the cake looked fudgy and half-done. The top half was dense but tasty. I will try it again... perhaps it needs more flour? Longer cooking time? I’ll write an update with the results of take 2. UPDATE - TWO WEEKS LATER: I tried it again, let it bake 1 1/2 hour, same results...a fallen cake (but a great chocolate flavor). I guess this one just isn't for me. If you try it, good luck. If it doesn't work out, try "Easy Chocolate Chip Pound Cake" on this site.

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Brown Sugar Girl

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 17, 2007

This was very good the first time I made it, however it needs to be cooked longer than the recipe calls for. I added chocolate chips into the mix and it was so very good!

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Cassie

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Reviewed: Nov. 15, 2007

The only changes I made were to use a little over 2 cups of Splenda. I agree that the cake is not as chocolatey as I'd like, but it does smell and look great. The texture is good--very moist--and the outside is not hard. I also found the cake a little too oily. I would make this again, but with some changes to make it more chocolatey and less oily. EDIT: After two days, the cake does taste more chocolatey; however, the texture became more brownie-like as well. It's almost like a Bundt-shaped fudgey brownie; however, I like chocolate cake to be like cake, and the flavour improved only a little. I would probably not make this again.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 12, 2007

A chocolate lover's delight!!! Very good, very rich and moist!

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BEKAHHOWELL

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

I liked the texture but the flavor was blah. I don't know if it needed high quality cocoa but it didn't call for it...I was not impressed with this recipe and was so disappointed because I was really looking forward to it.

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rellorba

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Reviewed: Nov. 4, 2007

Wonderful dense cake. Very filling. I used coffee liqueur and a little bit of tequila in place of the coffee. Wonderful. Definitely try to let the cake sit for at least a day before eating. Doesn't really need any kind of topping but powdered sugar looks nice. Also good days later microwaved with a little ganache or chocolate syrup.

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