Chocolate Pound Cake III Recipe

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.

A great recipe! I omitted the coffee and put in 1/4 cup extra buttermilk (I also made my own buttermilk with milk and lemon juice). Cut back on the sugar by 1/2 cup, it was pefectly sweet. I used Ghiradeli's cocoa which added to the great flavor. Frosted with my own white chocolate glaze and had this for Christmas Eve!

I don't write many reviews, BUT...I thought I had the best choco pound cake recipe and I was wrong. This is the absolute best cake I've ever eaten. I put the satiny glaze recipe on it and yum... My husband the non desert eater has eaten more of it than any cake I've ever made. Oh, and I'm diabetic so I've made it twice with splenda, 2 c. white and 1 c. brown sugar splenda and I think he likes that even better. Thanks.

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. =)

This is to die for. In a month, I baked it at least for 6 occasions. People want recipe and make me bake more! Mine only took about 45 minutes to bake however. The cake has dense chocolate taste. I tried 1 teaspoon instant coffee in Bailey Irish Cream instead of water and use 3 teaspoons vanilla extract and half a vanilla bean. Also I use 1 cup milk and 1 tablespoon vinegar instead of buttermilk. It smells as delicious as it tastes. The cake is good by itself but it also works well with raspberry glaze...I stir no-sugar-added raspberry jam with some water, a teaspoon corn maize and gelatin over low heat and let cool a bit before spreading on top. The cake is very good after one night in a refridgerator but some of my friends love it reheated in microwave as well...they said it's moist and delicious. I'm baking it again and again for sure.

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!

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!

Love the rich chocolate taste of this moist pound cake. I used a 3D Nordicware Bundt Pan with this recipe and it made more batter than my Bundt Pan would hold, so I made a small loaf cake with the extra batter. The cake rises quite a bit so it is important not to fill the pan to the brim. I also cooked this cake 10 minutes longer than the hour suggested. I made it once with peppermint flavoring added and once without. Really liked the peppermint for the Christmas Season. This is definitely a keeper of a recipe in my opinion! It is very important to heed the directions to use ROOM TEMP butter, milk, eggs and liquid as well as Pam baking spray and NOT Pam cooking spray when using a Bundt Pan. When I used cold eggs and cold liquid, the batter looked curdled. The finishing winter touch was to dust the cake “forest” with powdered sugar “snow”.

OMG! If this cake gets any better the second day I eat it, I will certainly float up to heaven! This is truly the best chocolate pound cake recipe I have ever made. (And I am constantly looking for the perfect chocolate pound cake recipe.) It has a nice crispy outside and a moist, tender, fudgy interior. I made it as written making sure to use room temperature ingredients. I added 3/4 cup semisweet choc chips to the batter at the end of mixing. I baked in a bundt pan on my convection setting at 300 degrees for 75 min. After I took it out I sat it on top a warm wet kitchen towel & cooled it for 20 min which helped it better release from the pan. Then I made a choc glaze over a low heat by using melted butter, canned milk, p sugar, choc chips and vanilla. After drizzling cake w the glaze I sifted p sugar over it. This cake is AMAZING!

I loved the recipe, but edited it in the following way: 1. Cut the recipe to 8 serves (I have a small bundt pan) 2. Reduced the sugar by 1/3 c (to 230 g) and it was sweet enough 3. Used 2 eggs and 1/2 an egg substitute because I don't prefer an overly eggy flavour 4. Increased cocoa a bit (just a heaped helping) 5. Used CAKE FLOUR - this is essential for pound cakes - it is easy to make at home with flour and corn starch. 6. Baked it at 160 degrees for about 50 mins

Made the recipe as posted except for halving all ingredients- this resulted in 9 cakelets (baked for 30 minutes) and 9 mini cupcakes (baked for 12 minutes). The cake turned out absolutely delicious with the perfect amount of density and moisture- not too much nor too little. The chocolate flavor shines through; in other recipes I have found the flavor gets “lost” in the heaviness of the cake and that is not the case here. This will be my go-to chocolate cake recipe from now on!

I made this cake today. My sister asked me to make a chocolate pound cake. I've used this recipe before and it was a hit. Thank you for posting this recipe.

RE: Pic #2 Does anyone know what the filling in btn the layers. I’m assuming the layers are choc pound cake. I’m using the tips from the professional baker. I can’t wait!

Recipe was easy to follow. The time for me to bake was 75 minutes. I used baker’s joy for the first time and cake slid right out no problem and I used 2% milk with 1 tablespoon vinegar. I also only used 2 1/4 cups granulated sugar because 3 cups in a cake is a little too sweet for me.

First pound cake I everafe, absolutely delicious

Made it for the family and everyone asked for seconds.

I make this for my grandmother without the coffee granules. Turns out just fine!

Best chocolate pound cake I've made so far. Very moist!

nice

The most melt in your mouth cake I've tasted in a long time!! I followed the recipe except I used 2 cups of sugar instead of 3 cups. made my buttermilk with 3/4 milk+1 TBsp white vinegar because I didn't have buttermilk. folded in 1 cup of milk chocolate mini chips at the end. Baked 325° for 1 hour. toothpick did not come clean. added another 15 minutes to the baking time. viola! Done. exquisite Bless you!