- 2
Ingredients
- Ingredients
- ) mascarpone cheese, at room temperature
- 2 1/4 cup(s) sugar
- 1 cup(s) vegetable oil
- 3 large eggs
- 1 tablespoon(s) pure vanilla extract
- 3 cup(s) all-purpose flour
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) baking powder Cake
- 5 ounce(s) unsweetened chocolate, chopped
- 1/3 cup(s
- 3/4 cup(s) semisweet chocolate chips
- Chocolate Sauce
- 1 cup(s) semisweet chocolate chips
- 2/3 cup(s) heavy whipping cream
- 1/2 teaspoon(s) pure vanilla extract
Preparation
Step 1
Directions
Place a rack in the center of the oven. Heat oven to 325°F. Grease and flour two 9x5-inch loaf pans.
Cake: In a small saucepan, combine unsweetened chocolate and 1 cup 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.
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 55 to 60 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. (If you plan to freeze the cakes, wrap them well in plastic wrap, then in aluminum foil, once they are completely cool.)
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.
Cut pound cakes into cubes and, using cocktail picks, dip into chocolate sauce.