A bit of mascarpone in the batter gives this cake just the slightest tang and keeps it moist, making it a good candidate for freezing. I always keep one of these in the freezer and when kids come to visit I pull it out and serve it with some strawberries and chocolate sauce for dipping.

　　

Ingredients

makes 2 pound cakes

　　5 ounces unsweetened chocolate, chopped

　　1/3 cup mascarpone cheese, at room temperature

　　2 1/4 cups sugar

　　1 cup vegetable oil

　　3 large eggs

　　1 tablespoon pure vanilla extract

　　3 cups all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon salt

　　1/2 teaspoon baking powder

　　3/4 cup semisweet chocolate chips

　　

Homemade Chocolate Sauce

1 cup semisweet chocolate chips

　　2/3 cup heavy whipping cream

　　1/2 teaspoon pure vanilla extract

　　

Step 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.

　　

Step 2

In a small saucepan, combine the unsweetened chocolate and 1 cup water. Place over medium-low heat and stir constantly until the chocolate is melted, about 2 minutes. Set aside to cool for 2 minutes, then whisk in the mascarpone until the mixture is smooth.

　　

Step 3

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the chocolate-mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients and stir just until blended.

　　

Step 4

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. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely. (If you plan to freeze the cakes, wrap them well in aluminum foil once they are completely cool.)

　　

To Make the Sauce

Step 5

Place the chocolate chips in a small heat-proof bowl. 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. Pour the hot cream mixture over the chocolate chips. Stir with a fork until the chocolate is melted and the mixture is smooth.

　　

Step 6

Drizzle the chocolate sauce over the pound cakes and refrigerate for 15 to 20 minutes to set the chocolate sauce. Return to room temperature before serving.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.