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My review
Richest Ever Chocolate Pound Cake
Carol
"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
servings 394 calsOriginal recipe yields 14 servings (1 - 9 or 10 inch tube pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 394 calories; 18.5 g fat; 54.2 g carbohydrates; 5.3 g protein; 89 mg cholesterol; 265 mg sodium. Full nutrition
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Reviews
Read all reviews 2124 Ratings
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Most helpful positive review
3/10/2003
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 ca...
Most helpful critical review
10/6/2000
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 bu...
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3/10/2003
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 ca...
7/1/2003
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....
10/6/2000
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 bu...
5/20/2010
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 delicio...
8/31/2000
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!
6/23/2006
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 ...
6/30/2006
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...
1/16/2007
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!
8/6/2004
This recipie didn't seem to be that rich. In fact, it didn't have that much flavor at all.