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“Perfect for children, a good canidate for freezing and delicious.”
1hr 15mins
2 Pound Cakes

Ingredients Nutrition


  1. Place a rack in the center of the oven and preheat to 325*F.
  2. Grease and flour two 9x5 inch loaf pans.
  3. In a small saucepan, combine the unsweetened chocolate and 1 cup water.
  4. Place over med.low heat and stir constantly until the chocolate is melted, about 2 minutes.
  5. Set aside to cool for 2 minutes, then whisk in the mascarpone cheese until the mixture is smooth.
  6. Beat the sugar, oil, eggs, & vanilla in a large bowl for 30 seconds.
  7. Stir in the chocolate-mascarpone mixture.
  8. Whisk the flour, baking soda, salt, baking powder and chocolate chips in a medium bowl.
  9. Add the dry ingredients and stir just until blended.
  10. Divide the batter between the two loaf pans and bake for 55-60 minutes or until a tester inserted into the center of each loaf comes out with no crumbs attached.
  11. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
  12. **If you plan to freeze the cakes, wrap them well in aluminum foil once they are completely cooled.**.
  13. To make the sauce, place the chocolate chips in a small heat proof bowl.
  14. Combine the heavy cream and vanilla extract in a small saucepan.
  15. Heat the mixture over med.low heat until bubbles appear at the edges of the pan.
  16. Pour the hot cream mixture over the chocolate chips.
  17. Stir with a fork until the chocolate is melted and the mixture is smooth.
  18. Drizzle the sauce over the cakes & refrigerate for 15-20 minutes to set the chocolate. Return to room temperature before serving.
  19. Slice each cake into eighths and dice each slice into 4-9 squares.

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