Triple-Chocolate Buttermilk Pound Cake

I can not understand why some folks are having a problem with this cake sticking. Be sure and buy a good Wilton (or similar) HEAVY DUTY tube or bundt cake pan. A thin cheap cake pan will not do! A heavy duty cake pan will last a lifetime.  Grease well with Crisco and flour your pan. The Cake comes out perfectly EVERY time. The taste is delicious. 

I have read all the reviews before leaving this one and have to admit the 1st time I made this cake it stuck to the bundt pan. Determined not to have that happen a 2nd time I invested in a more expensive pan and have since had no problems.  The cake consistency is dense and I feel is better without the chocolate chips.  The ganache and buttermilk icings make the cake beautiful and are not too sweet.  My friends and family rave about this cake and always ask for it.  I have probably made it at least 10 times.

I've made this gorgeous cake several times now for family gatherings. They've all started asking for the "WOW" cake, and I agree. It's moist and creamy, dense and sweet, a chocoholics dream! We love it!

I followed the directions and the result was wonderful. I heavily sprayed Pam Baking Spray in my Bundt Pan and the cake popped right out.  The taste is amazing and it is moist.  Five stars.

I need to tell you this first: GREASE (with Crisco) & flour your pan *so* well--I mean, really coat that sucker! ...or it will stick (don't ask me how I know)

It's rich and moist and perfectly chocolate (I omitted the espresso, by the way). Probably the best cake I've ever tasted (and I'm a cake lover). 

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It's like a dense brownie cake that just keeps getting more moist and dense each day. It sits on our counter as we shave away. I butter pan and dust with cocoa powder and get beautiful results. Sometimes add a core of peanut butter thickened with conf sugar rolled into a rope and buried in first half of batter then topped with second half. It's our fave and I bake weekly.

I have made this cake twice now and both times it has turned out perfectly! Recipe exactly as written. I see that some reviewers had a tough time with the cake coming out if the pan, but in my experience if you just use Baker's Joy (not a substitute) any cake will pop right out. Just generously apply the spray and let the pan sit while you're mixing the cake, rather than using Crisco and flour. 15-20 minutes cooling on a wire rack in the pan and it slides right out. This is a new family favorite and a combination of chocolate my taste buds hadn't experiences before. Too good to miss!!

Boo hoo, it is so beautiful and looks delicious,  I am going to try it anyway for Christmas dinner and will take the advice about flour and oiling the pan.  I will be back with a review, for now I will give it a 5 star for the beauty.

I was very surprised to read the reviews from those who didn't like this cake!  I have a custom cake and baking business and I thought this recipe was a stand out.  The cake baked up beautifully and yes, you need to thoroughly grease and flour your pan. It was moist, rich, dense and chocolatey.  The blend of different chocolates came together beautifully with the buttermilk glaze to create a delicious experience for any chocolate lover!  My family devoured it and I will be making it again and again...   Don't let the other reviews discourage you!  This recipe is a winner for sure!

I love reading the recipes from SL, and really wanted to try this one.  The first time I made it, I forgot to use shortening to grease the pan and used PAM, instead.  I also no longer have a Bundt pan, since cakes NEVER came out cleanly.  I do have a one-piece, non-stick coated angel food pan, which is what I used.  It came out of the pan fairly well - a bit did stay behind.  It wasn't like a cake.  It was more like a fudgy treat - maybe like the Tunnel of Fudge Cakes used to be?  So, I tried it again yesterday in a 6" angel food pan.  Greased with shortening!  Cooled for 20 mins. and some still stuck in the pan.  I want to make it for friends and will use greased and floured waxed paper on the bottom.  The waxed paper works better for me than parchment.

Am anxious to try it this way.  Everyone who has had this cake loves it!  It isn't really like a normal cake,

at all.  But, it is REALLY good!  Cuts best with a large chef's knife with cuts straight down.  Don't try to

"saw" through it  I have already been asked to make it for a friend's workplace - she liked it that much!

Amazing cake!  My daughter and I have made this cake a number of times and have always had great success with it.  Whenever we take anywhere it gets rave reviews.

This was fun to make and alright for flavor and texture but I have recipes I like better; there was just a richness lacking. I made two small bundts (6 c pans) and they came out well; used the glaze on one and left the other plain. I prefer the plain. We ate them but I will go back to another recipe. I was surprised we didn't like it more since buttermilk (or yogurt) and espresso are in all my favorite chocolate cakes.

I'm an experienced baker, and followed the recipe to the letter. And YES, before you ask... my baking powder was fresh! The cake rose ok (maybe not quite as well as expected) but then flattened out as it cooled. While the flavor was good and the cake was moist it was very dense, more like a brownie. Hence the 2 stars. Won't be making again.

This is the best chocolate pound cake ever. Deep rich flavor. I actually made this with 2 cups of Truvia and

one cup of sugar with great results.

Mine didn't stick since I heeded the advice of other reviewers. I greased with shortening, sprayed

wth Baker's Joy and then dusted with flour. Used a Bundt pan and it was a beauty.

This is my new go-to cake recipe! Not only is it beautiful but amazingly sinful. It would be a great cake to travel somewhere or as a gift. I wouldn't change a thing. And for those who noted it stuck to the pan, I didn't have a bit of an issue. (I used a little flour spray and it came right out of my dark Nordic Ware nonstick...and let it cool the 20 minutes as stated.) The chunks of chocolate within it is a treat.

I made this for a special occasion and was disappointed when it stuck to the pan even though I thoroughly greased and floured the pan. I would love to hear ant tips. I let it cool about 20 minutes. I'm thinking that was not long enough because the part that stuck was still very wam and soft. I did use a traditional heavy bundt pan. Also, i didn't like the glaze, it locked up on me very quickly. I am am accomplished baker, cakes are my specialty, so i was disappointed.

Good cake, but did NOT come out of the pan nicely after all my work!! Mad!

A dense, moist, richly flavored pound cake that needs no recipe tweeking whatsoever. It is perfect as written and produces a cake exactly as shown in the picture. For chocolate lovers and non-chocolate lovers alike this will become a favorite cake. It makes a wow statement for presentation and tastes as good as it looks. I hope you enjoy it as much as we did!