Ultra-Moist Chocolate Pound Cake

Ingredients

• Nonstick cooking spray, for pan
• 1 tsp instant espresso powder
• 1 1/2 cups (326 g) semisweet chocolate chips, divided
• 1/2 cup boiling water
• 1 cup (196 g) dark brown sugar, packed
• 2 sticks (226 g) unsalted butter, melted
• 2 Tbsp vegetable oil
• 1 Tbsp vanilla extract
• 2 large eggs, room temperature
• 1 1/4 cups (201 g) all-purpose flour
• 1/3 cup (35 g) unsweetened natural cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

Step-By-Step Instructions

1. Preheat & pan: Heat oven to 350°F (175°C). Spray an 8.5×4.5-inch loaf pan and line with a parchment sling.
2. Melt & bloom: In a large bowl, combine espresso powder and 3/4 cup (163 g) chips. Add boiling water; rest 5 minutes, then whisk smooth.
3. Whisk wets: Whisk in brown sugar, melted butter, oil, and vanilla. Whisk in eggs until glossy and combined.
4. Mix dries: Sift flour, cocoa, baking soda, and salt together; whisk to blend.
5. Combine: Fold dry ingredients into wet just until no dry pockets remain.
6. Stir-ins: Fold in remaining 3/4 cup (163 g) chocolate chips.
7. Bake: Spread batter in pan; bake 65–75 minutes until a tester has a few moist crumbs (no wet batter).
8. Cool & serve: Cool on a rack 1 hour, lift out, slice, and enjoy at room temp.

Why It Works + Pro Tips

• Flavor boost: Espresso intensifies chocolate without tasting like coffee.
• Texture insurance: Butter = flavor; a little oil = extra moist crumb even when chilled.
• Don’t overmix: Fold just to combine for a tender slice.
• Pan size swap: Two 5×3-inch mini loaves bake ~38–45 minutes.
• Glaze option: Pour warm ganache (equal parts hot cream + chopped chocolate) over the cooled loaf.

Storage: Wrap tightly; keep at room temp 3–4 days, or freeze slices up to 2 months (thaw at room temp).