Description

🍫 Chocolate Pound Cake: A Slice of Chocolatey Comfort You’ll Bake on Repeat ☕

Rich, moist, and deeply chocolatey, this Chocolate Pound Cake is one of those recipes that feels like a warm hug in loaf form. It’s the kind of cake that doesn’t need frosting, frills, or fancy tricks—just simple ingredients, a bowl, and a whisk. The result? A dense yet tender loaf that’s absolutely packed with chocolate flavor and perfect for anytime the craving hits.

What makes it even better? It’s made with pantry staples and comes together in a snap—no electric mixer needed! Whether you’re a seasoned baker or just starting out, this recipe is as approachable as it is delicious. And trust me: once you make it, you’ll understand why it’s quickly become a beloved staple in my kitchen.

Personally, I adore a thick slice in the morning alongside my treasured cup of coffee ☕—it’s pure bliss. But this cake is just as perfect after dinner when you need a little something sweet. In fact, I recently popped a few candles on top and turned it into a birthday cake for my chocolate-loving mom. She loved it, and now it’s our new go-to celebration treat!

Before you rush off to preheat your oven and grab the cocoa, I want to share a few helpful tips I’ve picked up along the way. These little tweaks will take your chocolate pound cake from great to absolutely unforgettable. 💫

Let’s get into the secrets that make this cake so special—and then, I promise, we’ll bake!

Ingredients

Scale

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

Instructions

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.

Melt the chocolate with espresso powder in boiling water:

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.

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.

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.

Combine the wet and dry ingredients:

Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined.

Add chocolate chips:

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

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.

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.