Chocolate Pound Cake
This Chocolate Pound Cake is a decadent, deep-dark loaf that leans into “extreme” chocolate territory. By melting half of the chocolate chips into boiling water with espresso powder, you create a “bloomed” cocoa base that is incredibly intense and moist. The espresso doesn’t make it taste like coffee; instead, it acts as a flavor booster that makes the chocolate taste more like itself. It’s dense, velvety, and has a beautiful crackled top that hides a fudgy interior.
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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, tightly 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 |
How To Make Chocolate Pound Cake:
Step 1: Prep the Pan: Preheat your oven to 350°F. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray. Line it with parchment paper, leaving a 2-inch overhang on the sides to act as a “sling” for easy removal.
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Step 2: Bloom the Chocolate: Place the espresso powder and 3/4 cup of the chocolate chips in a large bowl. Pour the boiling water over them and let sit for 5 minutes. Whisk until the mixture is glossy and smooth.
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Step 3: Add Wet Ingredients: Whisk the brown sugar, melted butter, oil, and vanilla into the chocolate mixture. Once smooth, add the eggs one at a time, whisking until fully incorporated.
Step 4: Sift and Fold: Sift the flour, cocoa powder, baking soda, and salt together.
Tip: Sifting is non-negotiable for cocoa powder, as it tends to form stubborn lumps that won’t break down during baking. Gently fold the dry ingredients into the wet until just combined—over-mixing will make the pound cake tough.
Step 5: The Final Chips and Bake: Fold in the remaining 3/4 cup of chocolate chips. Scrape the batter into the pan and bake for 65/75 minutes. The cake is done when a toothpick comes out with a few moist crumbs but no raw batter.
Step 6: Cool and Lift: Cool the cake in the pan on a wire rack for 1 hour. This rest period is crucial for the structure to set. Use the parchment sling to lift the loaf out before slicing.
