Rich & Easy Chocolate Cake (Pound Cake made in a loaf pan)
Dutch-processed cocoa powder and espresso powder gives this chocolate pound cake recipe a rich chocolate flavor. It is easy to make in a loaf pan and produces a decadent chocolate cake from the cream cheese. Yields 12 slices.
Servings: 12
Calories: 350kcal
Equipment
Ingredients
- 1 cup all-purpose flour
- ¾ cup Dutch processed cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter 1 ½ sticks, room temperature
- 4 ounces brick-style cream cheese room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325ºF. Line an 8x4 inch loaf pan with parchment paper and set aside. I like to spray the loaf pan first with nonstick cooking spray then trim a long strip of parchment paper to the width of the loaf pan. Lay the parchment length-wise in the pan and press down gently so the parchment paper sticks to nonstick spray. Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan. There should be overhang on the sides of the pan, allowing you to easily lift the baked chocolate pound cake out of the pan later on. Set aside the prepared loaf pan.
- In a large bowl, add the flour, cocoa powder, espresso powder, baking powder, and salt. Whisk together the dry ingredients. Set aside.1 cup all-purpose flour, ¾ cup Dutch processed cocoa powder, 1 teaspoon espresso powder, 1 teaspoon baking powder, 1 teaspoon salt
- In the bowl of a stand mixer or using an electric mixer, add butter, cream cheese, granulated sugar, and brown sugar. Mix on low for 30-60 seconds then mix on medium-high speed until well mixed and light in color. Stop the mixer and scrape the bottom and sides of the bowl.¾ cup unsalted butter, 4 ounces brick-style cream cheese, ½ cup granulated sugar, ½ cup brown sugar
- Add the eggs, one at a time, allowing the eggs to incorporate into the mixture before adding the next one. Scrape the sides and bottom of the bowl and mix again for a few seconds to ensure everything is well mixed.3 large eggs
- Add the vanilla and mix until incorporated.1 teaspoon vanilla extract
- With the mixer off, add in half the dry ingredients and mix on low until incorporated. Scrape the bottom and sides of the bowl then add the remaining dry ingredients, mixing just until incorporated. Scrape the bowl one last time and mix for a few seconds to ensure all dry ingredients are incorporated.TIP: For best results, mix the dry ingredients in stages as specified. This method helps create a moist pound cake by allowing the dry ingredients to hydrate before adding more. Adding all the flour mixture at once causes you to have to mix the batter longer to fully incorporate the dry ingredients into the wet ingredients, which will lead to a dry cake vs a moist cake with a tender crumb. The less mixing the better for a moist chocolate pound cake.
- Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, rotating the loaf pan halfway through baking to ensure even baking. Once a toothpick inserted into the center comes out with just a few moist crumbs and no wet batter, remove from the oven and allow to cool in the pan for about 30 minutes.
- Remove the loaf from the pan by using the parchment overhang to lift the loaf out of the pan. Serve warm or wrap tightly in plastic wrap while slightly warm to retain moisture.
Notes
- To store, wrap the cake while slightly warm in plastic wrap and store at room temperature for 3 days. Wrapping the cake while warm retains moisture.
- Store in the fridge for up to one week.
- To freeze, wrap tightly in plastic wrap and place in a freezer safe bag. Store in the freezer for up to 3 months. Thaw at room temperature.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 29g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 320mg | Potassium: 159mg | Fiber: 2g | Sugar: 18g | Vitamin A: 781IU | Calcium: 83mg | Iron: 2mg
