Chocolate Pound Cake
If you’re a true chocolate lover, this Chocolate Pound Cake is sure to become a favorite. Rich, dense, and incredibly moist, it delivers bold chocolate flavor in every bite. The secret is melting part of the chocolate chips into boiling water with a touch of espresso powder, creating a smooth, deeply flavored chocolate base. Don’t worry—the espresso won’t make the cake taste like coffee. Instead, it simply enhances the chocolate, making every slice even more indulgent. Finished with a lightly crackled top and a soft, fudgy center, this loaf is perfect for any occasion.
🍫 Chocolate Pound Cake
📝 Ingredients
| Ingredient | Amount |
|---|---|
| Semisweet chocolate chips, divided | 1½ cups |
| All-purpose flour | 1¼ cups |
| Unsalted butter, melted | 2 sticks |
| Dark brown sugar, packed | 1 cup |
| Boiling water | ½ cup |
| Unsweetened natural cocoa powder | ⅓ cup |
| Large eggs, room temperature | 2 |
| Vegetable oil | 2 tablespoons |
| Vanilla extract | 1 tablespoon |
| Instant espresso powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Kosher salt | ½ teaspoon |
👩🍳 Instructions
Step 1: Prepare the Pan
Preheat the oven to 350°F (175°C). Lightly coat an 8½ x 4½-inch loaf pan with nonstick spray, then line it with parchment paper, leaving extra paper hanging over the sides to make lifting the cake out easier after baking.
Step 2: Create the Chocolate Base
Place the espresso powder and ¾ cup of the chocolate chips into a large mixing bowl. Pour the boiling water over the top and let the mixture sit for about 5 minutes. Whisk until the chocolate has completely melted and the mixture is silky smooth.
Step 3: Mix the Wet Ingredients
Add the brown sugar, melted butter, vegetable oil, and vanilla extract to the chocolate mixture, whisking until well blended. Beat in the eggs one at a time, mixing thoroughly after each addition.
Step 4: Combine the Dry Ingredients
Sift together the flour, cocoa powder, baking soda, and salt.
Tip: Cocoa powder often contains small lumps, so sifting helps create a smoother batter and a finer cake texture. Fold the dry ingredients into the wet mixture just until no streaks of flour remain, taking care not to overmix.
Step 5: Add Chocolate Chips and Bake
Fold the remaining ¾ cup of chocolate chips into the batter. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no uncooked batter.
Step 6: Cool Before Slicing
Let the cake cool in the pan on a wire rack for about 1 hour. Once set, use the parchment paper overhang to lift the loaf from the pan before slicing and serving.
✨ Intensely chocolatey, wonderfully moist, and packed with rich flavor, this Chocolate Pound Cake is an irresistible dessert that’s perfect for chocolate lovers.
