Chocolate Chip Pound Cake

Name: Chocolate Chip Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 Pound Cakes, 16 serving(s)
Ingredients: 5 ounces unsweetened chocolate, chopped; 1/3 cup mascarpone cheese, room temp; 2 1/4 cups sugar; 1 cup vegetable oil; 3 large eggs; 1 tablespoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon baking powder; 3/4 cup semi-sweet chocolate chips; 1 cup semi-sweet chocolate chips; 2/3 cup heavy whipping cream; 1/2 teaspoon vanilla extract

Submitted by Starshine Michelle

"Perfect for children, a good canidate for freezing and delicious."

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Ready In:: 1hr 15mins
Ingredients:: 14
Yields:: 2 Pound Cakes
Serves:: 16

ingredients

For Pound Cakes
5 ounces unsweetened chocolate, chopped
¹⁄₃ cup mascarpone cheese, room temp
2 ¹⁄₄ cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¹⁄₂ teaspoon baking powder
³⁄₄ cup semi-sweet chocolate chips
For Homemade Chocolate Sauce
1 cup semi-sweet chocolate chips
²⁄₃ cup heavy whipping cream
¹⁄₂ teaspoon vanilla extract

directions

Place a rack in the center of the oven and preheat to 325*F.
Grease and flour two 9x5 inch loaf pans.
In a small saucepan, combine the unsweetened chocolate and 1 cup water.
Place over med.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 cheese until the mixture is smooth.
Beat the sugar, oil, eggs, & vanilla in a large bowl for 30 seconds.
Stir in the chocolate-mascarpone mixture.
Whisk the flour, baking soda, salt, baking powder and chocolate chips in a medium bowl.
Add the dry ingredients and stir just until blended.
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.
Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
**If you plan to freeze the cakes, wrap them well in aluminum foil once they are completely cooled.**.
To make the sauce, place the chocolate chips in a small heat proof bowl.
Combine the heavy cream and vanilla extract in a small saucepan.
Heat the mixture over med.low heat until 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 the sauce over the cakes & refrigerate for 15-20 minutes to set the chocolate. Return to room temperature before serving.
Slice each cake into eighths and dice each slice into 4-9 squares.