• Preheat the oven to 350° F. Grease a 9-inch loaf pan with non-stick oil spray.
• Dissolve 2tsp of instant coffee powder into a tablespoon of hot water. Set it aside.
• Sift whole wheat flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl, and whisk well.
• Take melted butter, brown sugar, and sour cream in a large mixing bowl. Whisk to combine everything well.
• Then add dissolved coffee and vanilla. Stir well to combine.
• Add dry ingredients and milk alternatively in two parts to the wet mixture. Mix gently until just combined. Do not overmix. The batter will be semi-thick.
• Add chocolate chips and fold in gently.
• Transfer the batter into the prepared loaf pan and spread evenly. Sprinkle over some chocolate chips.
• Bake the cake in the preheated oven for approximately 35-45 minutes or until a toothpick inserted in the center comes out clean.
• Do not overbake the cake, so keep an eye on the cake after 35 minutes of baking time.
• Remove the cake and transfer the pan to the wire rack. Allow the cake to cool completely in the pan. Then remove it gently and slice.

Serving Suggestions

• This Chocolate Pound Cake is super chocolatey, and it is delicious on its own.
• Or enjoy the chocolate cake slice with a cup of tea or coffee.
• For a decadent dessert, serve the cake with whipped cream.
• A scoop of vanilla ice cream goes well with the slice of this pound cake.

Storing Suggestions

• This cake stays well at room temperature for 3-4 days.
• Refrigerate the cake for up to 8-10 days. If the cake is refrigerated, bring it to room temperature before serving.
• If you want to freeze it, let it cool completely. Then, wrap the loaf tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the cake for up to a month. Then, thaw the cake completely before slicing and serving.