chocolate pound cake

First, preheat oven to 325° F. Line a 9×5 loaf pan with parchment paper and set aside. With a double boiler, add cream cheese and chocolate. 

Mix in the cocoa powder, espresso powder, and boiling water until smooth. Whisk in the vanilla. Set aside.

In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium speed until creamy, about 5 minutes. Adds eggs and egg yolks. 

With the mixer on low, add one third of the flour mixture and mix just until combined.

Add half of the chocolate mixture and mix just until combined. Repeat and then end with remaining flour mixture. Use a rubber spatula to give a couple stirs to make sure there are no flour pockets in the batter.

Transfer batter to the prepared pan and spread evenly. Tap the pan on the counter a few times to remove any air bubbles. Bake for 1 hour and 15 minutes. Cool completely and prepare ganache.


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