Chocolate Pound Cake with Strawberry Ice Cream and

Name: Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, room temperature; 1 1/4 cups sugar; 4 large eggs; 3/4 cup sour cream; 1 tablespoon vanilla extract; 1 cup semisweet miniature chocolate chips (about 6 1/2 ounces); Sweetened Strawberries; 1 1/2 quarts strawberry ice cream; Bittersweet Chocolate Sauce

Servings: persons

1 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
4 large eggs
3/4 cup sour cream
1 tablespoon vanilla extract
1 cup semisweet miniature chocolate chips (about 6 1/2 ounces)
Sweetened Strawberries
1 1/2 quarts strawberry ice cream
Bittersweet Chocolate Sauce

1
Preheat oven to 325.
2
Butter and flour 9x5x3-inch metal loaf pan.
3
Sift flour, cocoa, baking powder and salt into medium bowl.
4
Using electric mixer, beat butter in large bowl until fluffy.
5
Gradually add sugar; beat until well blended.
6
Add eggs 1 at a time, beating well after each addition.
7
Beat in sour cream and vanilla.
8
Add dry ingredients in 3 additions, beating well after each addition.
9
Fold in chocolate chips.
10
Transfer batter to pan.
11
Smooth top.
12
Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes.
13
Cool in pan on rack 15 minutes.
14
Run knife between pan sides and cake; turn cake out onto rack.
15
Cool.
16
Wrap in foil; let stand at room temperature at least 1 day.
17
(Can be made 3 days ahead.
18
Store wrapped in foil at room temperature.)
19
Cut pound cake into 3/4-inch-thick slices.
20
Place 1 cake slice on each of 10 plates.
21
Spoon Sweetened Strawberries and scoop of ice cream alongside.
22
Drizzle with Bittersweet Chocolate Sauce and serve.

1323

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups cake flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions