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