We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.



For the Cake
For the Topping
Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

66 Ratings
  • 5 star values: 13
  • 4 star values: 20
  • 3 star values: 23
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
I just made it for the first time and its absolutely delicious. The only change I made was cutting salt in half. Wish I could post a pic! I'll definitely make it again.
Rating: 1 stars
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.
Rating: Unrated
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!