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Chocolate Pound Cake Recipe

Chocolate Pound Cake

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From Food Network Kitchens

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

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  • on July 09, 2011

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    I found this cake fun to bake. However it is to heavy with chocolate. It was also alittle bitter. Perhaps a sweeter chocolate could be used. But most folks are not as critical about my desserts.

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  • on December 29, 2009

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    I followed the recipe exactly and the house smelled wonderful while cooking - but after the allotted time it was not cooked. I cooked for about 25 minutes longer checking it often and once it was cooked I thought it would be fantastic. Served it Christmas day and no one touched it. It was dry and therefore didn't taste as chocolaty as I expected it would.

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  • on December 15, 2009

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    I was just a bit wary of this recipe after reading some of the violently negative reviews - yikes! But I looked at the ingredients and thought, there is no way this cake could be bad. Turns out, I was right. The recipe as written fills two medium loaf pans 2/3rds full. Both turned out beautifully & made my whole apartment building smell like chocolate! The one thing I'll change next time is bake for just a little less time - mine weren't done after an hour and 10 mins but I think I left them in for an hour and 30 - the cakes would be a tad more moist and gooey I think if I'd taken them out a bit earlier. But as they are they're great - dense and chocolaty! Don't listen to the naysayers - give this recipe a try!

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  • on August 25, 2009

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    I am a very good baker and this pound cake looked amazing! Thought I'd give it a try. It was very disappointing and am glad I made an assortment of other desserts for a party I was hosting. The whole thing went into the trash and it's such a waste because it's a pricey cake to make. But I enjoy making other Neeley's recipes and watching them, as well.

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  • on June 08, 2009

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    This cake is wonderfull. I have make it aprox 10 times now. I make a chocolate ganache for the top and then drizzle with melted white chocolate for a pretty effect. You do not melt the choclate when you fold it in. I use mini choc. chips and it helps with 2 things. A I do not have to chop and secondly, the chips are all uniformly small and makes the cake moist all the way through. For an added treat i sometimes take choc. truffles cut them in half and put them into the center of the cake. When you warm up the cake slices when serving...makes for a nice gooey choc effect.

    Another great recipe...keep them coming!

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  • on October 27, 2008

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    To the novice bakers who think there is a mistake in the recipe--you are not supposed to melt the chocolate. The recipe simply says to fold in the chocolate. So all you do is fold the chopped chocolate into the batter. Obviously it melts into the base of the cake and adds to the moistness of the cake. NO leavening ingredient is used, but do NOT overmix when the flour is added. Just a few tips!

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  • on August 09, 2008

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    loved this cake was simple to make and can feed lots of people very moist. make sure people use a large bunt pan. cake will rise.

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  • on June 25, 2008

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    This recipe was easy to follow and fun to make. If u can't find all the ingredients or atleast not exactly what the recipe calls for you can substitute for more common ingredients. This will be a new favorite of mine for many years to come.

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  • on June 20, 2008

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    this recipe is so funny to make

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  • on June 04, 2008

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    This Pound Cake is the best i have ever had!It is so moist and chocolatey. I love chocolate and this cake was right gor me:

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