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Chocolate Espresso Pound Cake Recipe

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★★★★★

4.5 from 90 reviews

This rich and moist Chocolate Pound Cake combines deep chocolate flavor with a hint of espresso for an enhanced taste. Made with semisweet chocolate chips, cocoa powder, and a tender crumb, this classic pound cake is perfect for any chocolate lover seeking a decadent treat. It is baked to perfection, with a slightly cracked top and a luscious interior that pairs beautifully with coffee or a scoop of vanilla ice cream.

Ingredients

Scale

Pan Preparation

  • Nonstick cooking spray, for greasing the pan
  • Parchment paper, for lining the loaf pan

Chocolate Mixture

  • 1 teaspoon instant espresso powder
  • 1 ½ cups (326g) semisweet chocolate chips, divided
  • ½ cup boiling water

Wet Ingredients

  • 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

Dry Ingredients

  • 1 ¼ cups (201g) all-purpose flour
  • ⅓ cup (35g) unsweetened natural cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray and line it with parchment paper, ensuring a 2-inch overhang on two sides for easy removal later. Set the pan aside.
  2. Melt Chocolate with Espresso: In a large bowl, add the instant espresso powder and ¾ cup (163g) of the semisweet chocolate chips. Pour in the boiling water and let the mixture sit for 5 minutes. Whisk until the chocolate is completely melted and the mixture is smooth.
  3. Add Wet Ingredients: Whisk the brown sugar, melted butter, vegetable oil, and vanilla extract into the chocolate mixture until smooth. Then add the eggs one at a time, whisking well after each addition to fully incorporate.
  4. Mix Dry Ingredients: Using a sifter or fine mesh sieve, sift together the all-purpose flour, cocoa powder, baking soda, and kosher salt into a medium bowl. Whisk to evenly combine.
  5. Combine Wet and Dry Mixtures: Gently fold the sifted dry ingredients into the chocolate wet ingredients using a rubber spatula. Fold just until everything is combined; avoid overmixing to keep the cake tender.
  6. Fold in Remaining Chocolate Chips: Fold in the remaining ¾ cup (163g) of semisweet chocolate chips evenly throughout the batter.
  7. Bake the Pound Cake: Transfer the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 65 to 75 minutes, or until the top has risen and cracked slightly, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  8. Cool and Serve: Remove the loaf pan from the oven and place it on a wire rack to cool for about 1 hour. Using the parchment paper overhang, lift the pound cake out of the pan. Slice and serve the cake at room temperature for the best texture and flavor.

Notes

  • Using espresso powder brightens the chocolate flavor but can be omitted if desired.
  • Make sure eggs are at room temperature for better mixing and texture.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
  • Test for doneness by inserting a toothpick; some moist crumbs are okay but no wet batter should remain.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: chocolate pound cake, chocolate loaf cake, rich chocolate cake, espresso chocolate cake, semisweet chocolate dessert

Find it online: https://thefoodrecipe.com/chocolate-espresso-pound-cake-recipe/