Reviewed: Nov. 13, 2003

This is the first chocolate pound cake I've tried and I was really pleased with the results. I did halve the recipe and think I added a little too much butter and not enough egg, so it had a slight brownie texture, but I plan on trying again soon making the whole recipe. Wonderful taste. Thanks for sharing.

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JEN

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Reviewed: Nov. 12, 2003

This is truly the BEST chocolate cake I have ever had. I used Valrhona 100% cacao, Plugra butter and 1/4 cup freshly brewed espresso. I also decreased the sugar to 2 1/2 cups and used whole buttermilk. This is very moist and chocolatey and definitely gets better the next day. Just a simple dusting of powdered sugar is all it needs. Thank you for a great recipe!

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LAURAMCGRATH

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Reviewed: Nov. 2, 2003

A real delicious cocoa cake with no overpowering taste. This one is moist, sweet but not too much and looks really great. I had to bake mine a bit longer, about 90 minutes total baking time.

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Oct. 22, 2003

Wow! When this cake first came out of the pan, I didn't care much for it. I put it in the fridge though, and came back four hours later to taste it again. It was fantastic. It got even better over night, and was breakfast the next morning. I used the lovely dark powdered chocolate from Williams Sonoma and the cake came out dense and dark, almost like a dark fudgy brownie. Chocolate heaven--- even without the glaze I had planned on adding, but never did.

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Froggy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Oct. 16, 2003

Lovely chocolate cake, but very sweet and not the 'dark' chocolate pound I am still looking for. I have a feeling it would be better the next day, but it didn't last that long!

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LOULOU73

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Reviewed: Sep. 20, 2003

Not my favourite although okay. I wouldn't make again.

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GR8TWEETS

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

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Reviewed: Sep. 19, 2003

This recipe takes 30 minuts of prep time but the results aer well worth the time.

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LIVEMORE

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Reviewed: Aug. 2, 2003

This chocolate pound cake is just the best! And very forgiving. I did not have butter or buttermilk so I used margerine and a cup of regular milk with a teaspoon if vinegar added to it. It turned out so well, not dry at all like regular pound cakes usually are. Just fantastic, I will make this again and again. Thanks, Barb in BC Canada

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EBSEPKE

Cooking Level: Expert

Living In: Mission, British Columbia, Canada

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Reviewed: Jul. 6, 2003

Thank you Shelley for an excellent recipe! Followed to the "T" and it turned out great. Dense in flavor....but yet light in texture, very moist and delicious. Will make again very soon. Loved this pound cake!

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SLJ6

Cooking Level: Expert

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Reviewed: Jun. 19, 2003

I baked this for my co-worker's birthday today and everyone absolutely loved it. I decreased the amount of sugar to 2 1/2 cups of white sugar and since I didn't have buttermilk, I used a cup of half and half instead. I also forgot to add the coffee but it didn't matter much. Instead, to make it even richer, I swirled a raspberry cream cheese mixture and marbled it in and it was truly decadent! I also made a raspberry chocolate sauce and drizzled on the slices of the cake as well. Great recipe that can accomodate so many variations!

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Bettyscone

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Cambridge, Massachusetts, USA

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Reviewed: Jun. 14, 2003

This is so moist and is now one of my favorite recipies. It makes a lot of batter so make sure you are using a big bowl to mix it in.

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JACADOVER

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Reviewed: Apr. 7, 2003

loved this cake.. left out the coffee, and added more milk instead. not to sweet or chocolatey.. very dense though.. husband loved it..

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LEENASMOM

Home Town: Portland, Oregon, USA

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Reviewed: Apr. 1, 2003

This was an excellent recipe! I received many compliments on it and have had many requests for the recipe...I did not have instant coffee in the house so I used strongly brewed hazlenut flavored coffee instead. I also add some mini chocolate chips to the batter. I will be making this one again! :)

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TLEIGHGA

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Reviewed: Mar. 16, 2003

I make cakes all of the time & this one was awful! You weren't exaggerating when you said it is a dense cake. It tasted like it wasn't even done and I know how to tell if a cake is done or not.

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CANDY BARR

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Reviewed: Mar. 14, 2003

I needed a dessert recipe fast and thankfully I had all the ingredients for this cake. It was ok, I got lots of compliments but I definitely agree that it needs a glaze or something on it.

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reiscakes

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2003

Wonderful taste and texture to this cake. Best made the day before and left overnight in the refrigerator. I tried making it in a tube pan and it just didn't work. I'm staying with the bundt pan.

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GFRIDAY

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Reviewed: Mar. 7, 2003

I made this cake after reading the reviews and I took plenty of time to beat in the eggs one at a time. I did such a good job that it overflowed my 10" bundt pan! Very rich and dense. This is one of my husband's favorites. We took one to his mother for Valentine's Day and everyone really loved it. This is such a nice cake it presents nicely as a gift. Thanks for the recipe!

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Surprising Woman

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: South Weber, Utah, USA

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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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Chocolate Pound Cake III

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