I followed the recipe exactly and I thought it was fantastic! Very dense but moist cake with excellent chocolate flavor. Don't be put off by the cinnamon - it just enhances the flavor (does not make it taste like spice cake). So good I didn't even share! Slices are excellent refrigerated.
Buttermilk-Mexican Chocolate Pound Cake
Comments and Reviews 1-10 of 13
swimkev Posted: 02/12/10
ReneePech Posted: 01/17/10
This was not fit for serving to anyone other than my husband, who can forgive me for my baking disasters. The cake came together easily and the batter was tasty (had to have a taste!). When I took it out of the pan, it did not come out, despite having greased the pan; I guess I should have also floured. However, I think that even if it had come out whole, it still would not present very well: it is a VERY crumbly cake that would not hold together in a slice. Instead, my hubby and I will be enjoying the crumbled cake over some vanilla ice cream. The taste is good, but something went wrong - won't make again.
naudia Posted: 06/22/10
this cake was wonderful. i am the in house baker at a popular restaurant in my area and i am always looking for the next crowd favorite. i made this cake and served a scoop of fried ice cream with it. absolutely amazing.
K.White1 Posted: 09/08/09
This was a great cake with a very unique chocolate flavor. I overcooked the cake a little and it still came out very moist. The flavor is just incredible. Everyone at the office gobbled it up. Guess I'll have to make another one very soon!
Sarah1960 Posted: 04/08/10
This cake is fabulous. I made it for my husband and he raved about it. Recipe was easy to put together & I used some cinnamon chips(like chocolate chips)with the chocolate. I am making this cake again tonight & this recipe will forever be in my repitoire!
nrctermite Posted: 08/20/10
Easy to make, tastes very good. I can taste the cinnamon, but not sure how much of that is power of suggestion. Either way, it's very yummy!!
charleader Posted: 08/19/10
Absolutely will make it again. I'm in high altitude and the recipe worked as is. Many rave reviews from co-workers.
DrJuawice Posted: 06/04/11
Made it today! AWESOME!! A different chocolate poundcake...the cinnamon is a wonderful enhancement and the chocolate syrup makes it extra moist! You should make this cake! Used 8 oz. of Hershey's Dark Chocolate Chips instead of the semi-sweet and mine needed to bake another fifteen minutes ( I think that may be just my oven). It is really good and I suspect will taste even better tomorrow.
lisag983 Posted: 05/19/11
Sounds fabulous! Are you supposed to preheat the oven? I have a regular pound cake recipe that specifically says to put in a cold oven. Recipe doesn't state, just wondered.
LoriDanyce Posted: 02/21/12
Made it this past weekend and it was absolutely wonderful and so easy. I used one 4 oz semisweet Ghiradelli chocolate bar and one 4 oz Ghiradelli 65% cocoa baking bar. It was so moist and such a rich chocolate flavor. I could smell the cinnamon when it was hot out of the oven but didn't really notice the flavor when eating it. The above comments about the chocolate are the only revisions I made. I will definitely make this one again.
kvluv2cook Posted: 03/25/13
I'm a tough critic when it comes to desserts, but this recipe is 'outstanding' worthy. I followed most of the directions to a tee with the exception of having forgotten the vanilla - I was worried this mistake would negatively impact the results and surprisingly/fortunately it did not! I/o using commercial chocolate syrup, I made my own - very easy - using a you-tube video (hershey cocoa, sugar, water, vanilla, pinch of salt). Perhaps the vanilla from my homemade syrup was enough. Also used 4 oz bar of ghiradelli semi-sweet choc. plus 4 oz bar of nestle semi-sweet. Went a wee heavy on the cinnamon - saigon cinnamon is what I had in the cabinet. Lastly, I used salted butter and omitted salt in the recipe - I usually always use/bake with sweet/unsalted butter. Beautiful and delicious cake! I made the cake 24 hours ahead of need to serve so that we got maximum flavor impact.
sairahadnan Posted: 04/06/12
yes it was easy to manage and very tasty. It was not heavy like other chocolate cakes and desserts.
charoulli Posted: 03/19/12
I made this yesterday. It was super easy and even though I was disappointed at first [it wasn't flavorful] today I'm really happy that all the flavors came out! I waited 4 hours before cutting it after it was out of the oven, but it still wasn't all that. Today I had another go at it, and the cinnamon smells and tastes delicious! It's a moist cake and not too heavy! It was deffinately a treat after a heavy Mexican meal with sauces and cheeses.