About this recipe: A fabulous chocolate pound cake, which freezes exceptionally well. This isn't an overly rich chocolate cake; it's got a light chocolate flavour. You can serve as-is, dusted with some icing sugar, or ice with your favourite chocolate buttercream or ganache for a true celebration cake. You can use either two 20cm (8 in) or two 23cm (9 in) round cake tins for this cake, if desired.
I have tried at least 10 different chocolate bundt cake recipes over the years and this is the best yet!!!!!! Involves a bit more work with beating egg whites, but well worth it! This cake is very moist & the cinnamon gives it a special taste. Simply the best ! - 19 Apr 2007 (Review from Allrecipes US | Canada)
I thought this was a great cake. I love it when it first comes out of the oven. It has a great chocolate taste, but it's not strong. I did try the cake with a chocolate icing recipe from the back of a package: Hershey's Chocolate Cocoa (for baking), and I added choped almonds. After the cake had time to cool the next day, that was the end of it. Absolutely delicious. The cake was gone in two days. Some reviews I read suggested that the cake was not so much of a pound cake, but more light and springy. If you want more of a pound cake texture, just sift the dry ingredients twice, where it calls for sifting in the recipe, I have tried it that way. - 09 Apr 2005 (Review from Allrecipes US | Canada)
This recipe was DELICIOUS!!!! I modified it only slightly, because I was ill-prepared. I used 1 1/2 cups of butter instead of shortening and butter, and I used 1 1/2 tsp. of vanilla because I forgot to buy almond extract.I also used a bundt cake pan and put fresh strawberries in the middle and then served it with whipped cream. I was told "this is the best cake I've ever had, EVER!!" by my sister in law! - 01 Apr 2007 (Review from Allrecipes US | Canada)