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White Chocolate Pound Cake with Chocolate Sauce

Total Time

Prep: 35 min. Bake: 1 hour + cooling

Makes

16 servings

As good as this homemade pound cake is alone, it hits new heights draped with the accompanying chocolate-orange sauce warm from the stovetop. Every bite is heavenly!
White Chocolate Pound Cake with Chocolate Sauce Recipe photo by Taste of Home

Ingredients

  • 4 ounces white baking chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • CHOCOLATE ORANGE SAUCE:
  • 2/3 cup heavy whipping cream
  • 1/2 cup sugar
  • 4 ounces semisweet chocolate, chopped
  • 4 tablespoons butter, divided
  • 1 tablespoon grated orange zest
  • 1 tablespoon orange juice
  • 2 teaspoons vanilla extract

Directions

  1. In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly.
  2. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  3. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook until sauce thickens slightly, stirring constantly, 4-5 minutes longer.
  5. Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.
To make ahead: Cake and chocolate sauce can be prepared a day in advance. Cover and refrigerate sauce. Store cake in a resealable plastic bag or airtight container at room temperature. Reheat sauce over low when ready to serve.

Nutrition Facts

1 piece with 4-1/2 teaspoons sauce: 448 calories, 24g fat (15g saturated fat), 97mg cholesterol, 322mg sodium, 53g carbohydrate (34g sugars, 1g fiber), 6g protein.

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