This recipe is ideal for many reasons. First it’s a chocolate cake with a chocolate glaze. Not much beats that (particularly in my family). Second the recipe makes two cakes which is perfect for me as I can serve one fresh and put the second in the freezer for a future occasion.

If it’s possible I think I improved upon Giada’s original recipe. One of the few things I baked as a child was a chocolate layer cake with chocolate frosting (from a box) with raspberry preserves between the layers. It was my mom’s favorite birthday cake. I decided to try some preserves with one of these cakes. I cut one cake into two layers and topped the bottom layer with raspberry preserves and some of the chocolate sauce. Then I put the top layer on and poured the sauce all over the cake. Considering we all went back for seconds and there wasn’t even a crumb left, I’d say it was a success.

Chocolate Pound Cake

 

Chocolate Pound Cake

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Course Dessert
Servings 8 per loaf

Ingredients
  

Cake

  • 5 ounces unsweetened chocolate chopped
  • 1 cup water
  • 1/3 cup mascarpone cheese at room temperature
  • 2-1/4 cups sugar
  • 1 cup canola or vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla
  • 3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup semisweet chocolate chips

Chocolate Sauce

  • 1 cup semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • Optional: 2 to 3 tablespoons raspberry preserves

Instructions
 

  • Place a rack in the center of the oven and heat oven to 325°F. Grease and flour two 9x5-inch loaf pans.
  • Fill a small sauce pan with two inches of water and bring water to a simmer. In a small heat-proof bowl set over the saucepan, combine unsweetened chocolate and water. Place over medium-low heat and stir constantly until the chocolate is melted, about 2 minutes. Set aside to cool for 2 minutes, then whisk in the mascarpone until mixture is smooth.
  • Using a mixer, beat sugar, oil, eggs and vanilla in a large bowl for 30 seconds.
  • Stir in the chocolate-mascarpone mixture.
  • Whisk flour, baking soda, salt, baking powder and chocolate chips in a medium bowl, then add to chocolate-mascarpone mixture. Stir until just blended.
  • Divide batter evenly between prepared pans and bake 60 to 70 minutes or until a tester inserted into the center of each loaf comes out with no crumbs attached.
  • Cool in pans 5 minutes, then turn out onto a wire rack to cool completely.
  • For sauce, place chocolate chips in a small heat-proof bowl.
  • In a small saucepan, combine heavy cream and vanilla and heat on medium-low until small bubbles appear at the edges of the pan.
  • Pour the hot cream mixture over the chocolate chips.
  • Stir with a fork until the chocolate is melted and the mixture is smooth.
  • Drizzle chocolate sauce over the top of the cake and down the sides.
  • Cool in refrigerator for 30 minutes or until chocolate sets.
  • Serve at room temperature.

Notes

* This cake is good without the chocolate sauce (but even better with it).
* You can also cut cake into bite-sized pieces and dip into chocolate sauce.
* To dress it up a bit, cut the cake into two layers using a serrated knife. Spread the first layer with raspberry preserves followed by a layer of chocolate sauce. Top with second layer and pour chocolate glaze all over the cake.
* To freeze the cakes (with glaze or without), wrap them well in plastic wrap and in aluminum foil.

 

Source:  Adapted from Giada De Laurentiis’ Giada’s Kitchen:  New Italian Favorites (2008)