Chocolate Pound Cake
Ingredients
- cooking spray
- 1 teaspoon espresso powder
- 326 g) semisweet chocolate chips
- 1/2 cup water
- 196 g) dark brown sugar
- 226 g) unsalted butter
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 2 large eggs
- 201 g) all-purpose flour
- 35 g) cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
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Instructions
- 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.
- 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.,Simply Recipes / Cambrea Gordon
- Whisk in the brown sugar, melted butter, vegetable oil, and vanilla until smooth. Add the eggs and whisk until fully combined.,Simply Recipes / Cambrea Gordon
- 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.,Simply Recipes / Cambrea Gordon
- Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined.,Simply Recipes / Cambrea Gordon
- Fold in the remaining 3/4 cup (163g) chocolate chips.,Simply Recipes / Cambrea Gordon
- 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.
- 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.,Simply Recipes / Cambrea Gordon
Source
Original recipe: View Original