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Ingredients
1 teaspoon double-acting baking powder
1.5 cups cake flour
10 servings bittersweet chocolate sauce
4 large eggs
0.5 teaspoon salt
6.5 ounces semi chocolate chips miniature
0.8 cup cup heavy whipping cream sour
10 servings strawberries sweetened
1.5 quarts strawberry ice cream
1.3 cups sugar
1 cup butter unsalted room temperature (2 sticks)
0.5 cup cocoa powder unsweetened
1 tablespoon vanilla extract
Equipment
bowl
frying pan
oven
knife
loaf pan
hand mixer
aluminum foil
Directions
Preheat oven to 325°. Butter and flour 9x5x3-inch metal loaf pan. Sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar; beat until well blended.
Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla.
Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips.
Transfer batter to pan. Smooth top.
Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes. Cool in pan on rack 15 minutes. Run knife between pan sides and cake; turn cake out onto rack. Cool. Wrap in foil; let stand at room temperature at least 1 day. (Can be made 3 days ahead. Store wrapped in foil at room temperature.)
Cut pound cake into 3/4-inch-thick slices.
Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside.
Drizzle with Bittersweet Chocolate Sauce and serve.
