Chocolate pound cake is a rich, moist, and dense but tender loaf cake—a chocolatey perfection! It’s made with pantry staples, and it’s super speedy and easy to whip up (no electric mixer required here). I hope it will become a staple in your household as a perfect any day treat.
I love a slice of this pound cake with my beloved morning coffee. It also satisfies my after-dinner sweets craving. Recently, I poked a few (yes, just a few!) candles on top to celebrate my chocolate-loving mother’s birthday. I will be baking it over and over again.
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
Method:
