Rating: 4.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This makes a dark, moist, fine-crumbed cake that needs nothing else! It's well worth the time to bloom, or dissolve, the cocoa. It brings out the chocolate flavor more. It does not give a mocha flavor, just makes the chocolate flavor deeper.

Recipe Summary test

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
14
Yield:
1 fluted tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.

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  • Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.

  • Stir flour, salt, and baking powder together in a bowl.

  • Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.

Cook's Notes:

Boiling water can be used in place of the hot coffee if desired.

Don't skimp on the butter-creaming time.

Nutrition Facts

542 calories; protein 7.8g; carbohydrates 67.7g; fat 28.8g; cholesterol 153.2mg; sodium 388.9mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
12/21/2019
No changes! Surely smells wonderful just removed from the oven. Have yet tasted it. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/04/2020
I thought the cake turned out well; however, I did make adjustments to the recipe. I used Espresso powder, about two rounded tablespoons, instead of the pre-made coffee. To compensate for the liquid, I used 1/2 cup of half and half with 1/2 cup of water. I used Hershey’s Special Dark Cocoa powder. So, I increased the sugar by 1/2 cup because of the strong cocoa and Espresso powder. I also added about 1/2 cup of white chocolate chips to the batter at the end. Ovens vary, so I checked the cake at 60 minutes. However, it needed an additional 20 minutes. I would say check very closely as the bake time ends. Because the cake is already dark any extra time in the oven can easily turn yummy to a slightly burned taste. Mine could have come out about 3-4 minutes sooner. It was still moist, but I always like a pound cake to come out of the oven a little bit early. That keeps the top slightly sticking but ensures a moist result. This cake is great alone because of the added white chocolate chips. It would also be good with white or milk or both kinds of chips warmed with cream and drizzled over the top when cooled completely. I only gave it four stars because it’s not as moist as a regular Cream cheese pound cake. However, I will definitely make it again. It’s still a very good pound cake. Read More
Rating: 4 stars
11/15/2018
No changes and would make it again. Read More
Rating: 4 stars
12/21/2019
No changes! Surely smells wonderful just removed from the oven. Have yet tasted it. Read More
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Rating: 5 stars
10/12/2018
Wonderful flavor. Nice and Moist. The only thing I did differently was to grease and sugar my pan. That gives the cake a nice sugar crunch crust. My family enjoyed this cake. Read More