Moist, tender, and full of chocolate flavor.
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.
Simply Recipes / Cambrea Gordon
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 mothers birthday.
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I will be baking it over and over again.
Whats the difference and is one better than the other?
The nitty gritty: Both cocoa powder and chocolate come from cacao beans.
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Chocolate is made with cocoa solids (aka flavor) and cocoa butter (aka fat).
Cocoa powder is primarily cocoa solidsit has little fat but produces a strong chocolate flavor when baked.
Natural cocoa powder is somewhat acidic in flavor.
Simply Recipes / Cambrea Gordon
Dutch-process cocoa powder is treated with an alkali to neutralize that acidity.
Butter or Oil?
But after testing a few batches, I noticed that my loaf was a little dry the next day.
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(Disclaimer: It didnt deter me from eating it.)
Chocolate pound cake calls for melted butter and a little vegetable oil.
No need to cream it.
Simply Recipes / Cambrea Gordon
The ingredients are mixed until just combined without incorporating any air into the batter.
It is dense but still tender and moist.
What Will Intensify the Chocolate Flavor?
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Im glad you asked.
Chocolate cakes, brownies, and chocolate puddings often call for coffee.
This doesnt make your recipe coffee flavored, instead, it helps to enhance the flavor of the chocolate.
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If coffee isnt your thing, you’re able to simply omit the espresso powder.
Youll still need to add the 1/2 cup of boiling water.
Brown sugar is simply granulated sugar with molasses (flavor!)
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Dark brown sugar has more molasses than light brown sugar.
The molasses, just like vegetable oil, is liquid at room temperature and contributes moisture.
Enter the toothpick test!
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Insert a toothpick into the center of the loaf.
If it comes out with just a few moist crumbs, it is ready.
If you get wet batter, it needs to bake longer.
Check every 5 minutes thereafter.
If the toothpick is clean, the loaf is overcooked.
An overbaked loaf can be saved by brushingsimple syrupover the top and letting it seep down into the loaf.
A warm loaf will crumble.
It will firm up as it cools, ensuring clean slices.
Jazz it Up
While this loaf is scrumptious as is, sometimes fancy is fun.
Keep it at room temperature for up to 5 days.
Line the pan with parchment paper, leaving a 2-inch overhang on two of the sides.
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.
Whisk in the brown sugar, melted butter, vegetable oil, and vanilla until smooth.
Add the eggs and whisk until fully combined.
Set a sifter or fine mesh sieve over a medium bowl.
Add the flour, cocoa powder, baking soda, and salt, and sift.
Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined.
Fold in the remaining 3/4 cup (163g) chocolate chips.
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.
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.
