Dark Chocolate Pound Cake with Decadent Toppings

1 c. cocoa powder
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 c. milk
1/2 c. plain yogurt
3/4 c. Mild EVOO (or try Blood Orange Olive Oil)
4 eggs (at room temperature)
1 Tbsp. vanilla extract
1 c. semisweet or dark chocolate chips

icing sugar
Gourmet Inspirations Salted Caramel Whisky Dessert Sauce
fresh berries (or try Gourmet Inspirations Prairie Berry Dessert Sauce!)
whipped cream 

Preheat oven to 350F. Use butter to grease a 10" bundt pan, 9x13", or two 9x5" loaf pans.

Mix all dry ingredients, except chocolate chips. In a separate bowl, whisk all wet ingredients together. Pour wet ingredients into dry mixture and mix. Spread into prepared pan(s), smoothing the top. Bake for 60-70 minutes for bundt, 20-30 minutes for 9x13", or 20-25 minutes for 9x5" pans. Use a toothpick to insert in centre and cake is done when a few moist crumbs still cling to it.

Let cool in pan on a rack for 15 minutes. Invert onto rack, remove pan and let cool completely. 

Serve dusted with icing sugar, drizzled with Gourmet Inspirations Salted Caramel Whisky Dessert Sauce and topped with mixed fresh berries.

Chef's Note: Make a poke cake by soaking the cake with the Salted Caramel Whisky Dessert Sauce. Simply poke holes in the cake with a fork and drizzle on the sauce. Let sit 1 hour before serving to allow sauce to soak in!

*Recipe adapted from Chef Peter Fehr at Gourmet Inspirations.

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