Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce

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

1. 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.
2. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla.
3. Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips.
4. Transfer batter to pan. Smooth top.
5. 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.)
6. Cut pound cake into 3/4-inch-thick slices.
7. Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside.
8. Drizzle with Bittersweet Chocolate Sauce and serve.