Name: Chocolate Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Pound Cake

1. Nonstick cooking spray, for greasing the pan -

2. 1 teaspoon instant espresso powder -

3. 1 1/2 cups (326g) semisweet chocolate chips, divided -

4. 1/2 cup boiling water -

5. 1 cup (196g) dark brown sugar, tightly packed -

6. 2 sticks (226g) unsalted butter, melted -

7. 2 tablespoons vegetable oil -

8. 1 tablespoon vanilla extract -

9. 2 large eggs, at room temperature -

10. 1 1/4 cups (201g) all-purpose flour -

11. 1/3 cup (35g) unsweetened natural cocoa powder -

12. 1/2 teaspoon baking soda -

13. 1/2 teaspoon kosher salt -

How to cook deliciously - Chocolate Pound Cake

1. Stage

Preheat the oven and prepare the pan: Preheat the oven to 350°F. 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. Stage

Melt the chocolate: 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. Stage

Add the wet ingredients: Whisk in the brown sugar, melted butter, vegetable oil, and vanilla until smooth. Add the eggs and whisk until fully combined.

4. Stage

Mix the dry ingredients: 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. Stage

Combine the wet and dry ingredients: Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined.

6. Stage

Add chocolate chips: Fold in the remaining 3/4 cup (163g) chocolate chips.

7. Stage

Bake the pound cake: 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. Stage

Cool and serve the pound cake: 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.