Chocolate pound cake is a rich, moist, and dense but tender loaf cake—a chocolatey perfection! It’s made with pantry staples, and it’s super speedy and easy to whip up (no electric mixer required here). I hope it will become a staple in your household as a perfect any day treat.
I love a slice of this pound cake with my beloved morning coffee. It also satisfies my after-dinner sweets craving. Recently, I poked a few (yes, just a few!) candles on top to celebrate my chocolate-loving mother’s birthday. I will be baking it over and over again.
Ingredients:
Nonstick cooking spray, for greasing the pan
1 teaspoon instant espresso powder
1 1/2 cups (326g) semisweet chocolate chips, divided
1/2 cup boiling water
1 cup (196g) dark brown sugar, tightly packed
2 sticks (226g) unsalted butter, melted
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 large eggs, at room temperature
1 1/4 cups (201g) all-purpose flour
1/3 cup (35g) unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Method:
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Preheat the oven to 350°F:
Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two of the sides. Set it aside.
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Melt the chocolate with espresso powder in boiling water:
Place the espresso powder and 3/4 cup (163g) chocolate chips in a large bowl. Pour in the boiling water and let it sit for 5 minutes. Then, whisk together until smooth.
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Add the wet ingredients:
Whisk in the brown sugar, melted butter, vegetable oil, and vanilla until smooth. Add the eggs and whisk until fully combined.
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Mix the dry ingredients:
Set a sifter or fine mesh sieve over a medium bowl. Add the flour, cocoa powder, baking soda, and salt, and sift. Whisk to combine.
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Combine the wet and dry ingredients:
Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined.
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Add chocolate chips:
Fold in the remaining 3/4 cup (163g) chocolate chips.
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Bake the pound cake:
Scrape the batter into the prepared loaf pan. Bake until the loaf has risen and cracked a bit on the top, 65 to 75 minutes. A toothpick inserted into the center should come out with just a few moist crumbs, but no wet batter.
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Cool and serve the pound cake:
Remove the pan from the oven and set it on a wire rack to cool for about 1 hour. Use the parchment sling to lift the loaf out. Slice and serve at room temperature.
