Description
This rich and moist Chocolate Pound Cake features a deep chocolate flavor enhanced by espresso powder and a luscious chocolate glaze. Perfect for chocolate lovers, this cake combines classic pound cake texture with intense cocoa taste, finished with a shiny ganache topping that offers the ideal indulgence for dessert or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 1½ cups cake flour (180 grams)
- ½ cup unsweetened cocoa powder (42 grams)
- 1 teaspoon baking powder (4 grams)
- ¼ teaspoon baking soda (2 grams)
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder (2 grams)
Wet Ingredients
- 10 tablespoons water (142 grams, hot between 180-200°F)
- 10 tablespoons unsalted butter (141 grams, room temperature – 1¼ sticks)
- 1¼ cups brown sugar (266 grams)
- 3 large eggs (150 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
Chocolate Mixture
- ½ cup chocolate chips (85 grams)
- 3 ounces semisweet chocolate (85 grams, chopped – ¾ bar)
- 2 tablespoons unsalted butter (28 grams – ¼ stick)
- 1 tablespoon light corn syrup (20 grams)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper or flour it lightly to ensure the cake releases easily after baking.
- Sift Dry Ingredients: In a medium bowl, sift together cake flour, unsweetened cocoa powder, baking powder, baking soda, kosher salt, and espresso powder. Set aside to blend the flavors well.
- Bloom Cocoa: In a small bowl, mix hot water with the sifted cocoa powder and espresso powder until smooth and dissolved. This helps intensify the chocolate flavor and makes it more moist.
- Cream Butter and Sugar: Using a mixer, beat the room temperature butter and brown sugar together until the mixture is light and fluffy, usually about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for a fragrant aroma.
- Combine Wet and Dry Mixtures: Alternately add the sifted dry ingredients and the cocoa water mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overdeveloping the gluten and making the cake dense.
- Bake the Cake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare Chocolate Glaze: In a small saucepan over low heat, combine chocolate chips, chopped semisweet chocolate, 2 tablespoons unsalted butter, and 1 tablespoon light corn syrup. Stir continuously until the mixture is melted and smooth.
- Glaze the Cake: Once the cake is completely cooled, pour the warm chocolate glaze over the top, allowing it to drip down the sides evenly. Let the glaze set for about 20-30 minutes before slicing.
- Serve: Slice into 12 servings and enjoy this decadent chocolate pound cake with a cup of coffee or tea.
Notes
- Using cake flour ensures a tender crumb for the pound cake.
- Hot water blooms the cocoa and espresso powder for maximum flavor.
- Room temperature eggs and butter blend more evenly for better texture.
- Do not overmix the batter to keep the cake light.
- Cool the cake completely before glazing to prevent melting the glaze.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
