Chocolate Coffee Pound Cake
Learn how to make the best chocolate coffee pound cake with this easy recipe. This chocolate pound cake is flavoured with cocoa powder and espresso powder creating a moist chocolate cake with a tight, even crumb and a very light texture from the whipped eggs.
Servings: 8
Calories: 448kcal
Ingredients
- 130 grams bleached all-purpose flour
- 45 grams Cacao Barry extra brute cocoa powder
- 30 mL instant espresso powder
- 5 mL ground cinnamon
- 3.75 mL baking powder
- 3.75 mL ground cardamom
- 2.5 mL Diamond Crystal fine kosher salt
- 230 grams unsalted butter at room temperature
- 150 grams granulated sugar
- 100 grams light brown sugar
- 4 large egg(s)
- 5 mL pure vanilla extract
Instructions
- Preheat oven to 325°F (165 °C). Lightly grease a 9×5-inch (23x12.5 cm) loaf pan. Line with parchment, then grease and dust with cocoa powder.
- In a medium bowl, sift/whisk together the flour, cocoa, espresso powder, spices, salt, and baking powder. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until it is smooth and creamy.
- Gradually add in the eggs and vanilla, mixing well between each addition. Scrape the bowl as needed with a spatula. Whip the mixture really well for several minutes until very fluffy and light.
- Add in the dry ingredients and stir them in,
- Drop the batter into the prepared pan, smoothing the top.
- Bake until a cake tester inserted into the centre comes out clean. This takes about 1 hour–1 hour 10 minutes. Remove from the oven.
- Let the loaf cool completely in the pan on a cooling rack before unmoulding and serving.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- If the batter looks curdled after adding the eggs, use a hair dryer to heat the outside of the mixer bowl to melt a portion of the butter. Then whip the batter again until very light and fluffy.
- I flavoured this chocolate coffee pound cake with cinnamon and cardamom, but the spices are entirely optional and you can make this recipe without them (and even without the coffee) without any significant impact on texture.
- When I tested this chocolate pound cake recipe, I noticed the cake sank in the middle. There are many reasons why a cake sinks in the middle and it could be too much air incorporated into the batter or not enough dry ingredients. For example, adding more flour created a cake with a flat surface that didn't sink. However, I found this version a little dry, so I preferred to keep the flour at 130 grams and add slightly more cocoa powder instead.
- You can camouflage where the loaf cake sank by frosting the top with a layer of 1:1 dark chocolate ganache made with 90 grams of dark chocolate and 90 grams of hot 35 % cream.
Nutrition
Calories: 448kcal | Carbohydrates: 51g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 191mg | Potassium: 346mg | Fiber: 3g | Sugar: 31g | Vitamin A: 839IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 2mg
