No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Chocolate Chip Pound Cake with Chocolate-Coffee Liqueur Sauce

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


  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.

Reviews (2)

  • Megfin123 14 Oct, 2013

    Be careful with this one--Do not over stir or you will end up with a brick! Also, I halved the recipe & my cake was swimming in butter...not so sure about this one, but am determined to try again.

  • Kelly Lasky 8 Apr, 2013

    I made this cake for my husband's birthday and while the cake turned out to be visually beautiful, the amount of salt is overwhelming. A teaspoon of course salt would be more appropriate for this recipe. A tablespoon just made the cake taste gross!

Related Topics