This chocolate espresso pound cake is rich, decadent, and absolutely chocolatey! With homemade whipped cream, fresh strawberries, and chocolate ganache, this chocolate pound cake recipe might be your new favorite dessert!
Chocolate pound cake is amazing.
Like, really amazing.
I’ve only ever had regular pound cake, and don’t get me wrong, the regular stuff is top-notch. However, chocolate pound cake is tip-top-notch. It’s even better than that Sara Lee pre-made pound-cake (which, in all seriousness, I’m a big fan of that stuff). You know, the kind that comes in a flimsy foil container in the freezer section? Yes. That stuff is soooo good. I could literally eat (and have) that stuff right out of the container.
I know. It’s not all that lady-like, but sometimes in life you’ve got to eat straight out of the tin. And eat 3 Mocha Coconut Ice Cream Sandwiches and drink a gallon of Apricot Lemon Iced Tea because it’s 109 degrees currently and you might die.
This Chocolate Espresso Pound Cake is about to rock your world.
Chocolate Pound Cake takes chocolate to a whole other level. It’s dense, rich, and so chocolatey that you might feel like you’ve died and gone to heaven.
The addition of espresso is to elevate the chocolate flavor. Chocolate and coffee go hand in hand, as coffee brings out the flavor of chocolate. In this recipe, I used quite a bit of coffee and espresso powder in order to really bring the espresso flavor out in the chocolate. Much like these Baked Chocolate Espresso Donuts, these are a coffee lover’s dream.
This is a fairly simple, straight-forward recipe. Plus, you can definitely change up how you serve this pound cake in order to fit the needs of your latest dessert craving. 😉 I used chocolate ganache, whipped cream, and strawberries, but other berries, caramel sauce, or even ice cream would be perfect toppings for this chocolate pound cake.
Let your heart and imagination go wild.
All the cool kids are eating this.
- 1/2 cup semi-sweet chocolate chips
- 6 Tbsp unsweetened cocoa powder
- 2 Tbsp canola oil
- 1/4 cup butter
- 1 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 oz greek yogurt
- 1/2 cup brewed coffee, hot (or hot water)
- 1 1/2 tsp vanilla
- 1/2 tsp espresso powder
- 1/2 cup heavy whipping cream
- 1 tsp vanilla
- 3 Tbsp powdered sugar
- 2 oz semi-sweet baking bars
- 2 Tbsp heavy whipping cream
- 1/4 tsp espresso powder
- Preheat oven to 350. Grease a medium sized loaf pan, 8 1/2 x 4 1/2
- In the microwave or over a double broiler, melt the chocolate chips until smooth. Set aside.
- In a small bowl, mix 6 Tbsp cocoa powder and 2 Tbsp canola oil until smooth. Set aside.
- With a standing mixer or hand held mixer beat butter until light and fluffy. Add in brown and white sugar and beat until well combined.
- Add in eggs, 1 at a time, mixing after each addition.
- Add in both melted chips and cocoa powder mixture, beating just until blended.
- In a medium bowl, sift together flour, baking soda, salt, and espresso powder.
- Gradually add dry mix to the wet mix alternately with greek yogurt, beginning and ending with flour mixture. After each addition, beat at a low speed, just until blended.
- Slowly pour in hot coffee, beating at a low speed just until combined. Stir in vanilla.
- Pour into a greased medium sized loaf pan.
- Bake for 50-60 minutes, or until cake tester comes out clean.
- With a standing mixer or hand held mixer, beat heavy cream until soft peaks begin to form. Add in vanilla and powdered sugar and beat just until it reaches the consistency of store-bought whipped cream.
- Over a double broiler, melt chocolate, espresso powder, and heavy cream until melted.
- I opted to drizzle the ganache, but feel free to pour it over the top of the pound cake while it's cooling if you want each slice to have a thick ganache coating.
- Slice pound cake and top with berries, ganache, and cream.