Chocolate Pound Cake — Rich, Fudgy, and Perfectly Simple

No mixer. No fuss. Just pantry staples, one bowl, and under 15 minutes of prep for a loaf that tastes like it came from a Parisian bakery. It’s equally perfect with morning coffee, as an after-dinner treat, or—dressed up with candles—for your favorite chocolate lover’s birthday.

Why You’ll Love This Recipe

🍫 Intensely chocolatey—thanks to cocoa + melted chocolate + chips

☕ No electric mixer needed—whisk by hand, bake, and done

💰 Uses pantry staples—no specialty ingredients

❤️ One-bowl, one-loaf simplicity—minimal cleanup, maximum reward

🎂 Naturally elegant—no frosting needed (but feels special)

It’s the kind of cake that makes ordinary days feel indulgent.

Ingredients You’ll Need

(Makes one 8½"x4½" loaf)

Nonstick spray + parchment paper (for easy release)

1 tsp instant espresso powder (enhances chocolate—don’t skip!)

1½ cups (326g) semisweet chocolate chips, divided

½ cup boiling water

1 cup (196g) dark brown sugar, packed

2 sticks (226g) unsalted butter, melted

2 tbsp vegetable oil (keeps it ultra-moist)

1 tbsp pure vanilla extract

2 large eggs, room temperature

1¼ cups (201g) all-purpose flour

⅓ cup (35g) unsweetened natural cocoa powder

½ tsp baking soda

½ tsp kosher salt

💡 Pro Tip: Use high-quality chocolate chips (like Ghirardelli or Guittard)—they melt smoother and taste richer.

Step-by-Step Instructions (Simple & Foolproof):