Chocolate Pound Cake III

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!

From all the reviews, I thought this cake would come out with a very intense chocolate flavor, but I was disappointed. The chocolate taste was very mild. The batter was delicious; I could have sat down with a spoon and a glass of milk and just eaten a bowl of it. And I should have. Although I followed the recipe exactly, and used a 10 inch bundt pan, the batter overflowed the pan during the baking process. Luckily I had set the pan on a baking sheet, so I didn't have to clean my oven. My husband asked me why I keep trying new recipes when my old standards are so much better. I have rated this 2 stars because of the overflow problem, but regardless of the lack of chocolate flavor, it is, after all, cake, and certainly edible. It won't go to waste, but I won't make it again.

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.

Perhaps it's just a matter of individual palates and taste preferences that explain the wide disparity of ratings and reviews for this recipe. I can only speak for myself and as far I'm concerned this is a less than mediocre cake, even tho' I'm sure it turned out exactly the way it's supposed to. The cake is just mildly chocolate, first of all, and sort of a light milk chocolate in color. When I want a chocolate cake I want CHOCOLATE, not some wimpy facsimile. But that's not the biggest issue I have with this cake, which is that while it's moist enough it's just plain too dense. Compact is more like it, with virtually no crumb to it at all. (Please note that I am very familiar with proper creaming technique) I think the solution might be to cut the butter back to just one cup, but for me, the cake didn't have potential enough to tinker with the recipe. Its saving grace was the chocolate ganache I topped it with.

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!

Made exactly as is. This cake was perfection. The women of the South judge their peers by their pound cakes. I am proud to say (not being born and bred here) that I passed. ;)

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.

This is the BEST chocolate pound cake I have ever made, almost more like a dense brownie. I have made this in regular cake pans , its a cake thats really easy to carve or use in 3D cake pans.

This cake was so wonderful. I did substitute sour cream for the buttermilk. It came out super moist this way. Also I did not have instant coffee so I used 1/4 of extra strong coffee that i had sitting in my pot from the day before. Make sure that you beat the butter and eggs until the color turns a pale yellow.(light and fluffy) I also put a glaze on it. 1 can of sweetened condensed milk, 8 baking squares of sweetened chocolate and 1 teaspoon of vanilla. Melt the chocolate squares in the microwave, then add condensed milk and vanilla. Also it make be thick so just add cream or milk 1 tablesppon at a time until you like the consistency. Then pour over cooled cake...This is going to be a recipe I will make over and over! 5 stars anyday! Many compliments

Bakers have been having trouble with this cake recipe, which is in my Hershey's Cookbook, because the instructions are incorrect. Use either a 12 cup Bundt pan or a 10" tube pan. Bake it for 1 hour and 20-25 minutes. Use a cake tester which is long, not a toothpick which is too short. If you make these changes, you will have the perfect chocolate pound cake.

I have to say that this cake is definitely dense! It's like brownies in a bundt pan. We loved it and will be making it again and again.

Ok, this was a delicious recipe but I was concerned when I read others comments. When I looked over the ingredients I realized that the baking soda was off if you are not using buttermilk because buttermilk has a rising property when used with baking soda. So I increased baking soda to 1 tsp and took salt to 1/4 tsp, which is what my lemon poppyseed pound cake uses. Baked for 55 min. at 350 and the cakes still fell in the middle even though they were done. I think I will use more flour next time, as other recipes with this much wet ingredients uses 3 cups and update. Tasted wonderful and was not dense and I will make again.

YUM! Not what I expected. This cake tastes like a cross between a brownie and a mild chocolate cake. Very dense, but soft crumb. Really, really good!

This cake was not a pound cake; it was a brownie. It was way too dense and chewy. It had no loft nor crumb like one would expect with a "cake". The taste was mediocre at best. The chocolate flavor was too delicate and it just needed a little something extra. I followed the recipe exactly and I am truly disappointed.

This was so incredibly moist! I made this in a bundt pan using bold coffee brewed at home, and when the cake was cooled, I used a white chocolate brandy glaze to drizzle over the top. Everyone loved it and devoured it, even though it was after a large thanksgiving dinner. Will make this again.

This pound cake after baked wasn't 3" high. The inside looked like a wet brownie. I was very disappointed.

Used this recipe several times. Made a Barbie Doll cake for my daughter and a volcano cake for my son. Very rich dense cake that everyone loved. It held it's shape well and had a great chocolate flavor. I did substitute almond extract for some of the vanilla. It does taste better and better if you can leave it set a overnight.

I made mine in two loaf pans, so it was easier to slice and transport for the 4th of July. Very good!

The cake turned out really good, I used a little more butter and a little less sugar than the recipe called for and it was great. I only gave it 3 stars because I was really looking for a chocolate pound cake and this cake tastes exactly like a brownie. Good but now what I was looking for.

From all the reviews, I was getting ready for an awesome cake. I made seperate ones for a pumpkin cake for my son's birthday party and both came out exactly the same. My guests were not oooing and aweing when they were eating this. I quickly found out why. It has hardly any chocolate taste to it at all. It's dense, but not moist. I was soooooo embarrassed! Why does it have such a high rating? Grrrr....NEVER AGAIN.

I added 1 stick of sweet cream butter, 1/2 tsp baking powder reduced salt 1/2 tsp. All of the cold ingredience were brought to room temperature before using. I baked it for the full 70 minutes let it rest in the pan for 25 minutes and it turned out wonderful! Drizzled with chocolate glaze while it was still warm.

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.

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.

Amazing with a mint-chocolate ganache

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.

I followed the recipe exactly, and I thought this cake was the worst cake I have ever made. Tasted like an under cooked brownie.

This cake was such a hit that I was bombarded by requests for the recipe. I even use it for catering jobs, and every time someone asks for the recipe! Served with a little rum flavored whip cream and raspberries and it is to die for!

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.

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!

This was an extremely easy cake to make. Turned out very yummy! I decorated it with raspberries and drizzled 3 types of melted chocolate. Would definitely serve again.

Wow, that was the best pound cake I have ever made! We couldn't finish it all and so I froze it for a week. It tasted great frozen with ice cream.

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.

This is the best chocolate cake i have ever made. Moist, Rich flavor and amazing consistency to be used with any type of icying such as fondant.

Excellent! I have made this 2 times now. Everyone loves it! I made the recipe as stated. I must say you need to grease the pan with Crisco. I greased it the first time with butter and it really stuck. With Crisco, it came out great. I also made a mixture of 1/3 cocoa and 2/3 flour to dust it with. Came out beautifully. I drizzled a satiny chocolate glaze (found on this site) on top

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!

Delicious and rich. I use this for 3D cakes and the consistency and weight is perfect. I get many requests for this chocolate pound cake.

This cake was delicious! I actually stuffed it up (I think...) and it still turned out incredibly tasty! You can't get buttermilk where I lived so I used a recipe for a buttermilk recipe I found online. The cake was a bit soft and it was more like a brownie inside but everyone really liked it! Next time I make this I will probably do the same thing. Thanks for the great recipe!!

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

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.

Great moist cake - very chocolatey! I made this cake exactly like the recipe and it turned wonderful. - thanks!

I made this cake for my friends birthday and she loved it! Its definitely pound cake, not a light and crumbly cake, its thick and rich. I topped it off with ganache and Oreo cookies. Big croud please, but if your feeding it to little kids, not at a night because they'll be bouncing off the walls after!

I'm giving this four stars because of the problems I had. The taste and texture I would give 10 stars if I could. However, I'm made this three times and each and every time I can't get it out of the pan (no matter if I use butter and flour or parchment paper) without sticking and breaking up. Perhaps it's something I'm doing wrong. The other problem I ran into was the cooking time. The first time I made it, I kept it in for 70 minutes, let it cool only to find the inside only partially cooked. I ended up having to keep mine in at 325 for 1 hour and 35 minutes to get it to cook right. Other than that, the cake is unbelieveable in taste and extremely moist. I've never tasted a better chocolate pound cake.

I bake for my coworkers once a week, and they pronounced this cake the best thing I've ever made. My convection oven runs pretty cold -- I don't think it made it up above 300 degrees the whole time, and I had to leave it in for 90 minutes (covering the top with aluminum foil after about 30 minutes). But the cake wound up with a slight crust on the outside, and perfectly fudge-like on the inside.

This was beautiful AND delicious. I placed raspberries in the center and a few around the cake; then dusted with confectioner's sugar. It was lovely!

I used this recipe to make a marble pound cake to stack, carve, and cover with fondant. I made the recipe twice in each flavor, for a four-layer 10" square cake and had a little left over for a loaf for the family. For the vanilla part of the cake, I used 2 3/4c. flour. I didn't have buttermilk, so I added 1T. white vinegar to 1c. whole milk. The cake was extremely moist! Next time I would add a little more sugar, as it wasn't quite sweet enough for me, but my family thought it was just the right sweetness. They loved it, and so did the customer I made the cake for.

Absolutely wonderful. Wasn't a crumb left after dinner. Easy. Moist, dense great chocolate taste. I used special dark cocao, made sure the eggs and butter were room temp. Beat the sugar and butter until very light and fluffy then added the eggs one at a time and beat well into the dough. I also used a quarter cup of brewed espresso. Well greased and floured the pan and it came out like a charm. Only thing was that it was almost too much. My bundt pan was just a hair from overflowing. Also it fell a very tiny bit when a friend poked the top to test for doneness. Excellent recipe and one I will make over and over if my family's reaction was any indication.

My guests and I enjoyed this cake very much. It was dense and had a rich chocolate taste. I served it with powdered sugar sprinkled on it. However, as one other reviewer wrote, it is slightly greasy on the outside with a little bit of a tough shell. I give the flavor 5-stars and the texture 4-stars.**** I would like to add that the cake improved on the second day. The texture and flavor were even better.

This is the best chocolate cake recipe I've made. I baked it in regular round cake pans for a truly divine layer cake. This cake was dense enough to hold up to fondant decorating and it tasted wonderfully moist! Definitely a keeper!!

I was looking for a sturdy cake for a stand up cake. Unfortunately this cake did not rise much so it didn't fill the top of my pan. I followed the recipe except for cutting back on the sugar since I was going to frost it. It has an ok flavor and dense texture. I won't be bake again unless it was specifically requested.

I'm giving it three stars - for now. I'll try this one again because the taste was so wonderful.... but the bake time given was inadequate, and when I finally did take it out, the whole thing fell while cooling. I followed the recipe precisely, but never did get a clean toothpick and decided after tasting that this must be similar to a tunnel-of-fudge cake, always moist in the very middle. But I was still left with a crusty veneer of cookie on the top, suspended over a 1" layer of air before the cake actually began. (Maybe the coffee needs to be cooled before adding?)

Moist and delicious. Made exactly as recipe but lessened the sugar to 2C. Used a 10" non-stick bundt pan and mine was done in 50 minutes(at 145 degrees celcius). Used a simple glaze on it. Put on double boiler a bar of chocolate(any flavour), 50g butter, 4 tblsp milk and a handful of sugar. When everything has melted just stir till smooth and pour on cake. Heavenly!!! Update- Made this again yesterday, but used 3 packed cups brown sugar. Just as good! Now I'm thinking of making this into cupcakes.

Absolutely delicious! Everyone loved it. So very moist and chocolaty. I used dutch processed cocoa and 1/4 c coffee rather than water and grounds. I baked it in little individual molds for about 30 minutes.

Now this is one of the best pound cakes that I have ever made and or eaten. It is rich, and extremely and I mean extremely good. Although a bit time consuming it is easy to make, and baked in my oven at exactly 60 minutes. I did however make a few changes such as, cake flour instead of all purpose flour, and instead of dusting with confectioners' sugar I applied a to kill for chocolate glaze. Well anyway thanks for the recipe, and I'll definitely be making this one again. Till next time, peace!

This cake is delicious - very moist and rich! I only used 2 cups of sugar because most desserts are too sweet for my family's tastes. Its sweetness suited us perfectly! I also used dark cocoa powder. I obviously didn't butter the bundt pan well enough because when I turned the pan upside down, the middle part fell out. It was my first time making one, so I'll know better next time. I usually make muffins out of all sweet breads and cakes, but I wanted something more fancy-looking for guests. Delicious! :o)

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!

I am not an expert baker. Actually, this is my first ever cake from scratch! It was more than I had hoped for! I took it to a church dinner and people were raving over it! I went by the recipe exactly as written. Absolutely no problems. Delicious!

I followed exact & cake turned out good. I have to agree with other reviews, it just isn't that rich in chocolate flavor. Next time I will for sure add 1/2 cup melted chocolate chips, otherwise good recipe! Freezes well.

I didn't have any buttermilk, so I used a cup of soy milk instead. I also didn't use coffee - I used some creme de cocoa liquor - about 1/3 cup. It's very tasty!

This is the best chocolate pound cake ever. I had a recipe for chocolate pound cake from high school umpteen years ago that got lost in a move. I must say this is much better. I made this for my son to take on a long road trip and it barely made it to Florida from East Texas. It has such a rich taste and the texture also was just right. I kept a portion for myself and it stayed moist for about 4 days. Thanks so much for this recipe.

Oh. My. Goodness. This was quite possibly one of the best cakes I've ever tasted, and that's no small feat. Being chocoholics, my husband and I topped it with a chocolate ganache, but honestly it didn't need it. It was perfectly moist all by itself. Also, we omitted the coffee and simply added the hot water with 1/4 cup more cocoa and it was perfect. I will DEFINITELY be making this again!

I am a novice cake maker and have no explanation for why this cake tasted bad and not like a pound cake, fell in the oven, and completely broke apart coming out of the pan. Extremely disappointed.

This is a very good recipe. Nice and moist. It is dense but not heavy, and it takes a glaze quite well. It wasn't crumbly and held together nicely, with a good flavour.

Wonderful pound cake. Incredibly moist and yes, it's dense-- it's a pound cake for goodness sake, it's supposed to be! Anyone complaining about the density must not know what a pound cake is supposed to be like. I did add a heaping Tbsp extra cocoa, and used instant espresso since it's what I had on hand. It didn't remind me of a brownie at all, and wasn't tough or greasy on the outside as a few others experienced. Glazed with the satiny chocolate glaze from this site. Amazing.

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!

I have made this cake at least 5 of 6 times because everyone keeps requesting it. It is fabulous!! It does need longer bake time (1 1/2 hours) and I beat the butter and sugar a full 5 minutes before adding the eggs. The coffee enhances the flavor of the chocolate - you cannot discern the coffee at all. My most requested cake.... try it!!!!

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

I didn't add the vanilla and it was awesomely chocolate heaven!

What a wonderful recipe I used to make for my fondant cake. It was dense and supported my 1.5 kg fondant topping well but yet not hard. The chocolate was easy to cut and melts into the mouth. Fantastic tasting after I tailored the recipe a little. I didn't want the coffee granulates and so I followed "What a Dish's" comment by omitting the coffee granulates & hot water and put in 1/4 cup extra buttermilk. Most of my customers also like recipes that are not sweet so i cut down the sugar to 320 gm. To ensure that the cake is dense but not hard, I separated the egg white and egg yolk. I beated the egg white with about 30 gm of sugar. Separately, I beated the egg yolk with 30 gm of sugar. I folded the egg yolk into the butter mixture, then folded the white into the mixture, and finally folding the flour and buttermilk in 2 portions. 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!

THE GREATEST RECIPE EVER WRITTEN!!!!!

someone had mentioned in a review that this is not chocolate enough.... mine sure was!! I used this for the cake in a chocolate trifle... wish I could have just cut it into pieces and ate with some cold pitchers of milk!!(a good drown your sorrows cake!!) hee hee thanks...(one thing, baking time will vary depending on your oven--mine took quite a bit longer to bake)

I have never had such good chocolate cake. It was moist and rich and WONDERFUL!! I didn't have and cocoa powder, so I used unsweetened chocolate and reduced the butter to 1 1/4 cups. 1 square is equal to 3 Tbsp powder + 1 Tbsp butter. Per the review that suggested reducing the temp, I lowered the temp to 300, but it took 1 hour 40 minutes to cook. I will be following the recipe cooking instructions for next time.

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.

This recipe deserves 4 stars as is. I made it a second time with the following changes, I omitted the coffee and used 1/4 cup extra buttermilk as another reviewer suggested, and I substituted 1 tsp of vanilla with almond extract, then topped with a chocolate glaze (also with almond extract in place of vanilla). With these changes this is the most moist and delicious chocolate cake I've ever tasted and made. It's also good with chopped walnuts and coconut sprinkled on top. Thank you for the great base recipe!

This cake is wonderful. The only change I made was to substitute 4 oz. melted baker's chocolate for the coffee (I don't like the flavor of coffee in my chocolate cakes). Please note that the flavor and texture of this cake changes (for the better) overnight, so plan on making this a day before it is actually needed. I only gave it four stars because the texture of the cake, while moist and great, is not what I would consider the texture of a true pound cake to be.

It was so easy to make! I used regular milk, omitted the coffee and vanilla and added amaretto, baileys AND kahlua! DE-LISH! The batter was so fluffy, it baked wonderfully, I will definately be using this recipe again!

Very nice chocolatey flavour. This is a dense, almost browney-like cake. I added a couple extra teaspoons of baking powder to try and make it a bit fluffier and it seemed to give a bit extra lift. Next time I might cut the sugar a bit though, 3 cups is a lot! I served it with orange buttercream icing - yummy!

I have to say i really didn't like this pound cake. I love a dense moist cake, but i didn't like the texture or the flavor of this one. It's very sweet - but not particularly chocolatey, and the texture is a little beyond dense - i can't think of the right word. It's too much. I won't make this one again.

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.

This cake is extremely fudgy. I made it into two 8" layers (to make two separate desserts). I served one immediately and wrapped the other (plastic wrap, foil, and ziploc bag) and froze it. Both were delicious served with just a light sprinkling of confectioners' sugar.

Yum! I followed the recipe exactly. I used it to make a 3D train cake (Wilton pan). I had enough left over to make 3 cupcakes (baked about 30 minutes) and just tasted one. It was great. The train looks good, dense enough to stand up properly, and I anticipate it will taste just as good as the cupcake.

I wanted a cake that would be dense enough to hold up lots of decorations (including a chocolate tree), and this worked great. I used two 9 inch round pans and baked for only 50 minutes. Tasted delicious.

This is everyone's favorite! I made this cake last year for Thanksgiving and got a request to make it again this year. Very moist and chocolaty... This is a dream cake for a chocolate lover!! : )

I've made this a couple of times now, and people swore it was the best cake they'd ever had. I didn't have instant coffee, so I tried subbing in Irish Cream the first time and Kahlua the second, both of which worked well. I substituted almond flavoring for the vanilla, which I think makes the finished product a little more flavorful, and didn't have buttermilk so did the vinegar/milk thing.

An amazing cake! I bake it all the time, even used it to make my friend's wedding cake. It's moist, dense and has lots of chocolate flavour! It stays well and doesn't dry out, goes well with many kinds of frostings, but also tastes great all by itself. LOVE IT!

Awesome

Better than any store bought cake

I made this into cupcakes for a birthday party. Same temperature, just shorter time (they took almost 20 minutes). Fabulous! Moist, a little on the fudgy-brownie side. Thank you!

Very good chocolate pound cake. I did beat butter for 2 min., then sugar for 5 min. and baked at 300 for 85 min. and it turned out great. I also added a chocolate glaze. Much better with age so prepare the day before.

By far the best chocolate cake I've ever made. I boiled coconut milk and rum instead of water to make the coffee. I think I'll use decaf next time to avoid the caffeine.

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

I bake weekly for my husbands chocolate addicted co-workers and this is their new favorite! They loved this with a simple ganache frosting filling the center and drizzles over the top and sides! I used 1/4 strong coffee from my keurig, and a 1/2 teaspoon of almond.

Shh... don't tell my mother but this beats HER recipe!

Just put this in the oven. It was super easy to make, but was the consistency of soft serve ice cream and that's after I added another tbs of buttermilk. I hope it turns out ok. Really looking forward to it.

I love this pound cake! It's dense, moist, chocolatey... and the instant coffee was a nice enhancer. Maybe next time I'll put in even more for a java cake. ;) Definitely making again.

This cake was awesome!! It is so moist. I only made two modifications. I added two sticks of butter instead of 1 1/2 and used instant cocoa mix instead of the coffee. That really added a boost to the chocolate flavor. Bravo!!