Chocolate Chocolate Chip Pound Cake
FASTER
VEGETARIAN
Makes one 9 x 5-inch loaf cake
This cake is dense yet tender, thanks to the cream in the ice cream. If you want to go over the top, serve each piece à la mode, preferably with the very same kind of ice cream used to make the cake. Or top the slices with macerated raspberries or strawberries. Or go old-school and thaw sliced, sweetened, frozen strawberries, a deliciously soupy mess that will force you to serve the cake in bowls.
Unsalted butter for greasing the pan
2 cups all-purpose flour
1 cup mini chocolate chips (about 6 ounces)
2 teaspoons baking powder
½ teaspoon table salt
1 pint chocolate premium ice cream, melted
1. Position the rack in the center of the oven and heat the oven to 350°F. Generously butter the inside of a 9 x 5-inch loaf pan, preferably a metal pan.
2. Stir the flour, chocolate chips, baking powder, and salt in a large bowl until uniform. Pour in the melted ice cream and stir to create a thick, sticky dough (thicker than a batter). Spread into the prepared loaf pan.
3. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
4. Cool in the pan on a wire rack for 10 minutes, then turn out and continue cooling the cake on the rack for 10 minutes longer, until room temperature.
Build an ice cream cake out of this pound cake: Cut it into ¼-inch-thick slices. Make a layer of cake in the bottom of a 9-inch round springform pan, cutting slices to fit and make a (mostly) even layer. Top with softened (not melted) ice cream. (Pistachio? Vanilla? Mint?) Then make another layer of cake, followed by another layer of ice cream, either the same flavor or a contrast. Finish it off with a layer of cake. Cover with plastic wrap and freeze for at least 6 hours or up to 1 week. To serve, unwrap, remove the springform ring, and slice into wedges.