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Chocolate Pound Cake
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
140 minutes
Indulgent and moist chocolate pound cake that will satisfy all your cravings and stay delicious for days.
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
Instructions:
  • Preheat your oven to 350°F. Grease an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray, then line it with parchment paper, making sure to leave a 2-inch overhang on two sides.
  • Make the chocolate ganache: Combine espresso powder and 3/4 cup (163g) chocolate chips in a large bowl. Add boiling water and let it rest for 5 minutes. Whisk until smooth.
  • Combine the brown sugar, melted butter, vegetable oil, and vanilla in a bowl, whisk until smooth. Then add the eggs and whisk until fully combined.
  • Sift flour, cocoa powder, baking soda, and salt into a medium bowl using a sifter or fine mesh sieve. Whisk together until combined.
  • Fold the flour mixture into the chocolate mixture using a rubber spatula until just combined.
  • Incorporate the rest of the 3/4 cup (163g) chocolate chips by gently folding them in.
  • Pour the batter into the pan and bake for 65-75 minutes until the cake rises, cracks slightly on top, and a toothpick comes out with a few moist crumbs.
  • Serve the pound cake: Let it cool in the pan on a wire rack for about 1 hour. Use the parchment sling to lift the loaf out, slice, and enjoy at room temperature.

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