I love a dense and dark chocolate cake and this one does it for me. I don't usually ice it but you could.
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. - 10 Mar 2003 (Review from Allrecipes USA and Canada)
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. - 01 Jul 2003 (Review from Allrecipes USA and Canada)
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. - 06 Oct 2000 (Review from Allrecipes USA and Canada)