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.

Chocolate Pound Cake

Ingredients:

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.

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.

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.