When I think of Valentines Day desserts, I think of chocolate – I’m not talking about cheap candy bars, I mean SERIOUS chocolate, that you need to sit down, away from distractions and possibly even close your eyes while you eat. At twocarolines.com we are kind of chocolate experts, I mean, just click on our chocolate desserts link and literally dozens of incredible treats will pop up. We have super rich flourless tortes, loads of melty kind of chocolate chip filled cookies, and every variety of chocolate layer cake imaginable, but for Elevate readers, I wanted to offer you even more chocolate goodness with this Chocolate Pound Cake!
And I also know that a lot of the Elevate gals out there are so busy that recipes with too many steps or a long list of ingredients are just not a workable reality. This double dark chocolate pound cake has a decadent fancy look and taste, but it’s secretly super easy. You can dress it up or down however you like, but I liked it best with a dollop of whipped cream and some chocolate curls – not mad at a scoop of ice cream either! This cake is not only an expression of love to your Valentine but it’s my little chocolate Valentine to you. Hope you have a week full of love and chocolate!
Double Dark Chocolate Pound Cake Recipe
6 ounces unsweetened chocolate choppped (about 1 1/4 cups)
1 lb (4 sticks) unsalted butter at room temperature
1 cup sugar
6 large eggs at room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup dark chocolate chips or chopped chocolate
(optional) 1 cup heavy cream + 2 tablespoons confectioners sugar, whipped
- Set oven to 350 and spray or butter a 9″ springform pan. I also make a parchment circle in the bottom which really helps for keeping your cake neat.
- Melt your chopped chocolate either by putting it in a heatproof bowl and melting on defrost or in 20 second increments in the microwave – or using the double boiler method with your chocolate in a heatproof bowl over simmering water. Either way, melt until chocolate looses it’s shape and can be whisked smooth then set aside.
- Place butter and sugar in a large bowl – using beaters or a stand mixer beat on high until fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Reduce the speed to low and beat in the cooled chocolate. Using a rubber spatula fold in the flour mixing only until no traces of flour are visible then fold in the chocolate chips.
- Pour and scrape the batter into the prepared pan and smooth the top. Bake until the edges just start to pull away from the sides of the pan – for me it was about 55 minutes – but up to an hour, just check for doneness – a toothpick in the center should come out with only moist crumbs, not batter. Transfer to a wire rack and let cool in the pan for at least 30 minutes before turning out.
- If serving with cream, whip cream to desired thickness then add powdered sugar to taste. You could also serve with a layer of chocolate ganache, salted caramel or ice cream of your choice. Enjoy!
Recipe adapted from Williams-Sonoma Kitchen Library Chocolate Cookbook – Chocolate Pound Cake