Richest Ever Chocolate Pound Cake

Richest Ever Chocolate Pound Cake

21
Carol 0

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

Ingredients {{adjustedServings}} servings 394 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 18.5 g
  • 29%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  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 21

  1. 24 Ratings

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MAGGIE MCGUIRE
7/23/2003

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.

GLORIA  K. McINTYRE
7/15/2003

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.

EMILYKFRANK
8/29/2002

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.