Friends! Catch me on QVC tonight, January 21st from 8-10pm EST promoting my first cookbook. Thanks for tuning in!
First and foremost, thank you SO much for your overwhelming support and love on my big announcement yesterday. I am so grateful to have such a loving online family. You guys just make my day, everyday! And to thank you, I’m bringing you even more chocolate desserts for two for Valentine’s Day. Deal? I hope you love chocolate!
By reader request, I started working on a chocolate pound cake recipe with raspberry sauce a few weeks ago. There are a few other poundcake recipes on this site; see: marble swirl pound cake, cream cheese pound cake with strawberries, ricotta pound cake cupcakes with whipped ricotta frosting, grapefruit pound cake, and classic pound cake with stewed plums. But as predicted, since I’m a diehard lemon dessert lover, I was lacking in the chocolate poundcake department. Many thanks to reader Emily who requested this recipe! I’m so glad to be bulking up the chocolate recipes on this site right now. Keep those chocolate dessert requests coming, and I’ll get right to work.
Since it’s Valentine’s Day soon, and a pretty dessert is just as important as a delicious dessert, I thought we’d make mini pound cakes in a muffin pan, and plate them with a bright red raspberry sauce swirled on the plate. If you want to get even fancier, add vanilla ice cream on top, and swirl the melting ice cream into the sauce. I meant to eat mine with ice cream, but they were just too tempting warm right out of the oven, so I gobbled them up right away.
This raspberry sauce is brightening so many desserts in my house these days. It’s made with just raspberries, honey, and lemon juice, and the fresh flavor is the perfect balance to almost every chocolate dessert–even those with caramel (recipe coming soon!). I’ve even splashed leftover raspberry sauce on my oatmeal the next day.
One quick note about this recipe: you can make these mini pound cakes ahead of time to streamline your Valentine’s Day dinner plans, but be sure to reheat them a touch in the microwave before serving. Since the batter is made with melted chocolate, they can firm up once cooled. A quick 8-second zap in the microwave will make them soft like they just came out of the oven again.
20 minPrep Time
23 minCook Time
43 minTotal Time
- 1/3 cup (2 ounces) semisweet chocolate chips
- 3 tablespoons butter, softened
- 3 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 6 tablespoons flour
- 1 tablespoon warm water
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- pinch of salt
- 6 ounce container fresh raspberries
- 2 teaspoons lemon juice
- 1 tablespoon honey
- First, preheat the oven to 350-degrees F, and line 4 cups in a muffin pan with cupcake liners.
- Next, in a small microwave-safe bowl, melt the chocolate chips. To do this, pulse it in the microwave on LOW for 20 seconds. Stir between each pulse. Remove from the microwave before everything is completely melted, and stir to combine until it is smooth and silky.
- In a separate medium bowl, beat the butter and sugar together until light and fluffy, 1 minute.
- Next, beat in the egg and vanilla extract.
- Stream the melted chocolate into the butter-sugar mixture and beat until combined.
- Next, combine the flour, cocoa powder, baking powder, and pinch of salt in a small bowl. Whisk it together with a fork.
- Add half of the dry ingredients to the wet ingredients, stirring just to combine. Add the tablespoon of warm water and stir to combine. Finally, add the last of the dry ingredients, and stir until no lumps remain, but do not overmix.
- Divide the batter between the 4 cupcake liners, and bake for 18-20 minutes. When done, the top will spring back when touched and appear dry.
- Serve immediately with raspberry sauce (recipe below).
- To make the raspberry sauce: combine all ingredients in a small saucepan. Bring to a boil and cook until the raspberries dissolve, about 3 minutes. Strain the mixture, and serve with the chocolate poundcakes.
*You can make the chocolate poundcakes ahead of time, but be sure to re-warm them in the microwave for 8 seconds to soften them slightly.