Chocolate Chip Pound Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

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

Recipe

• 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.