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Chocolate Chip Pound Cake with Chocolate-Coffee Liqueur Sauce

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    We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.
    Martha Stewart Living, July 2009
    • Yield Makes 2 cakes
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    Ingredients

    • 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

    Directions

    1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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