Cooking Broke

Photo by Amina Filkins on Pexels.com

Chocolate Pound Cake

PREP TIME15 mins

COOK TIME65 mins

COOL TIME60 mins

TOTAL TIME2 hrs 20 mins

SERVINGS8 to 10 servings

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

  1. 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. 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. Melt chocolate in bowl.
  3. 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. Add eggs to chocolate mixture.
  4. 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. Sift the dry ingredients.
  5. Combine the wet and dry ingredients:Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined. Combine the wet and dry ingredients.
  6. Add chocolate chips:Fold in the remaining 3/4 cup (163g) chocolate chips. Chocolate batter in bowl.
  7. 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. 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.Cool the baked chocolate pound cake on rack.
NUTRITION FACTS(PER SERVING)
523CALORIES
32gFAT
58gCARBS
6gPROTEIN

 Show Full Nutrition Label

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: