Chocolate Pound Cake

 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:

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.

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.

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.

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.

Combine the wet and dry ingredients:

Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined.

Add chocolate chips:

Fold in the remaining 3/4 cup (163g) chocolate chips.

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.

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.