Richest Ever Chocolate Pound Cake Recipe -
Richest Ever Chocolate Pound Cake Recipe

Richest Ever Chocolate Pound Cake

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"The chocolate cake you'll get from this pound cake recipe with buttermilk and chocolate is dense, dark, and delicious."

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Ingredients Edit and Save

Original recipe makes 1 - 9 or 10 inch tube pan Change Servings


  1. Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
  2. In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
  3. Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

This is a very delicious chocolate cake. However, it doesn't hold up to its promise of dense and dark. There's not nearly enough chocolate flavor or the dense heavy texture present in a pound cake.If you're in search of a good chocolate cake, this would be for you. If you're in search of that old fashioned deep, dense, dark chocolate flavor, this is not the recipe for you.I gave it a five because it is very delicious and easy. But I was looking for a deep chocolate, dense textured pound cake.

Most Helpful Critical Review
Aug 29, 2002

This cake recipie is a pain in the neck and although it tastes delicious, the only person who got to enjoy it was me because I had to scrape the entire thing out of the pan. It is a mess and bubbled out over the called-for pan all over my oven. Don't make this cake if you want success.


24 Ratings

Jul 15, 2003

I have made this recipe several times and it's a delight each time. It's wonderful with vanilla ice-cream and raspberry sauce. My sister-in-law who is a pastry chef even asked for this recipe. A nice addition to this recipe is 1 1/2 - 2 teaspoons cinnamon and Mexican vanilla if you have it on hand. The regular pure vanilla works well too. Also, I lightly dust it with icing sugar once cool. I call this version Mexican Chocolate Pound Cake as Mexican chocolate often contains cinnamon. If you are looking for a deliciously rich, dense and attractive cake, this is the cake!! NB Don't bake this cake on convection setting as it will bubble over--on a regular bake setting, this cake bakes beautifully.

May 21, 2010

I didn't separate eggs and I added 1 T. cocoa and 2 t. espresso instant powder (freeze dried) to the hot water and chocolate chips. Baked at 300F for 1 hour and 15 minutes. Perfect and delicious!

Nov 08, 2002

Rich, moist, and chocolatey! Very good chocolate cake. Cut back on the number of egg yolks used to lessen cholesteral-no effect on the cake. Yummy cake!

Jun 23, 2006

This was a very good cake. I watched it very closely to make sure it didn't burn since it's easy to burn chocolate... that's probably why those other's came out dry. But whats wonderful is that this is better the second day - more moist - seems darker too. BUT it was a light cake, not dense because of the egg whites. I added a few extras to make a new recipe so look for my Chocolate Mocha Pound Cake soon!

Jun 30, 2006

This was not rich nor was it a pound cake. I made this cake for a friend's birthday, as I do for her every year, and this was the first time that I was embarassed to give her a cake. This recipe definitely needs more chocolate, it was just a plain old chocolate cake.

Jan 16, 2007

This cake did wonderful for me and my family loved it! It was definitely moist and chocolatey. It did get even better the second day as well!


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  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 18.5 g
  • 29%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 265 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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