Chocolate Chip Pound Cake with Chocolate-Coffee Liqueur Sauce
We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.
- Yield: Makes 2 cakes
Source: Martha Stewart Living, July 2009
For the Cake
- 1 pound (3 1/4 cups) all-purpose flour
- 1 tablespoon coarse salt
- 4 sticks softened unsalted butter, plus more for pans
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large eggs, room-temperature
- 2 cups semisweet or bittersweet chocolate chips
For the Topping
- 6 ounces chopped semisweet chocolate
- 5 tablespoons coffee liqueur, preferably Kahlua
- 1 tablespoon pure vanilla extract
- 1 tablespoon light corn syrup
- Vanilla ice cream, for serving
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold chocolate chips into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
Make the chocolate-coffee liqueur sauce: Heat chopped semisweet chocolate, coffee liqueur, vanilla extract, and corn syrup in a double boiler over simmering water. Whisk until chocolate has melted completely. Serve with scoops of vanilla ice cream.