Decadent Chocolate Pound Cake
This Chocolate Pound Cake is a rich, intensely chocolatey loaf that takes indulgence to the next level. By melting half of the chocolate chips with boiling water and espresso powder, you create a “bloomed” cocoa mixture that’s incredibly moist and flavorful. The espresso doesn’t make the cake taste like coffee—it simply enhances the chocolate, making it taste deeper and more pronounced. The cake is dense, silky, and topped with a beautiful crackled crust that hides a fudgy interior.
Chocolate Pound Cake
Ingredients:
| Ingredient | Amount |
|---|---|
| Semisweet chocolate chips (divided) | 1 1/2 cups |
| All-purpose flour | 1 1/4 cups |
| Unsalted butter, melted | 2 sticks |
| Dark brown sugar, packed | 1 cup |
| Boiling water | 1/2 cup |
| Unsweetened natural cocoa powder | 1/3 cup |
| Large eggs (room temperature) | 2 |
| Vegetable oil | 2 tablespoons |
| Vanilla extract | 1 tablespoon |
| Instant espresso powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Kosher salt | 1/2 teaspoon |
Instructions
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C). Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray and line it with parchment paper, leaving a 2-inch overhang on the sides. This “sling” makes removing the cake easier later.
Step 2: Bloom the Chocolate
In a large bowl, combine the espresso powder with 3/4 cup of the chocolate chips. Pour the boiling water over the mixture and let it sit for 5 minutes. Whisk until the chocolate melts and the mixture becomes glossy and smooth.
Step 3: Add Wet Ingredients
Whisk in the brown sugar, melted butter, vegetable oil, and vanilla until fully incorporated. Add the eggs one at a time, whisking after each until smooth.
Step 4: Sift and Fold
Sift together the flour, cocoa powder, baking soda, and salt.
Tip: Sifting cocoa powder is essential to avoid lumps that won’t dissolve during baking. Gently fold the dry ingredients into the wet mixture until just combined. Over-mixing can make the pound cake dense and tough.
Step 5: Add Remaining Chocolate and Bake
Fold in the remaining 3/4 cup of chocolate chips. Transfer the batter to the prepared pan and bake for 65–75 minutes. The cake is ready when a toothpick inserted in the center comes out with just a few moist crumbs, but no raw batter.
Step 6: Cool and Remove
Allow the cake to cool in the pan on a wire rack for 1 hour. This rest helps the structure set properly. Use the parchment paper sling to lift the cake from the pan before slicing.
