An intense chocolate pound cake that features the classic dense texture of a pound cake, a moist center and perfect crust.

Scale

16 tablespoons (2 sticks, 227 grams) unsalted butter, room temperature

2 1/2 cups (495 grams) granulated sugar

1 tablespoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

5 large eggs, at room temperature

2 tablespoons (14 grams) espresso powder

1/4 cup warm water

3/4 cup buttermilk, room temperature

1 cup (85g) unsweetened dutch process cocoa

2 cups (240g) all purpose flour

1 cup (170g) mini chocolate chips (optional)

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Preheat the oven to 315ºF.
Prep a 12-cup bundt pan, greasing the pan with cooking spray, butter, or Baker’s Joy. Set aside.
In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt and cocoa powder. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, whip the butter on medium speed until light and fluffy, about 3-4 minutes.
Gradually pour in the sugar and vanilla extract and increase the speed to high. Mix for 3-4 minutes.
Add the eggs in one at a time, beating well after each addition.
In a 2-cup measuring cup, dissolve the espresso powder in the warm water, then whisk in the buttermilk.
Turn the mixer off and add half of the flour mixture to the stand mixer. Mix on low until just combined. Follow that with half of the milk mixture, mixing on low speed. Repeat. Mix on low speed until the batter is well blended, but be careful not to overmix.
Optional– fold in ½ cup of mini semi-sweet chocolate chips
Pour the chocolate pound cake batter into the prepared pan.
Bake for 60 to 75 minutes or until a toothpick comes out clean. Remove the cake from the oven and set the pan on a wire rack to cool for 15 minutes. Turn out the cake on the wire rack to cool completely.