Name: Chocolate Pound Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 2 h 20 min
Yield: 10
Cuisine: American
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

Chocolate Pound Cake

This is THE chocolate pound cake recipe you’ve been dreaming of. It’s full of chocolate flavor and it stays moist and tender for a few days (if it lasts that long)!

2 hr 20 min total 15 min prep 1 hr 5 min cook 10 523 cal

Instructions

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1 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.
2 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.
3 Whisk in the brown sugar, melted butter, vegetable oil, and vanilla until smooth. Add the eggs and whisk until fully combined.
4 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.
5 Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined.
6 Fold in the remaining 3/4 cup (163g) chocolate chips.
7 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.
8 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.