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Ghirardelli® Rich Marbled Poundcake Sundae

Recipe courtesy of Brian Paquette, Director of Culinary Innovation, Chili’s Grill and Bar
Sponsor: Ghirardelli

Servings: 24

Ingredients


Dark Batter:

  • 1 ½ c Ghirardelli® 52% Dark Chocolate Chips
  • 3 c all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 2 c packed brown sugar
  • 1 c butter, softened
  • 1 Tbsp vanilla extract
  • 4 large eggs
  • ½ c milk

Light Batter:

  • 1 ½ c Ghirardelli® Classic White Chocolate Chips
  • 3 c all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 2 c packed brown sugar
  • 1 c butter, softened
  • 1 Tbsp vanilla extract
  • 4 large eggs
  • ½ c milk

Assembly:

  • Vanilla bean ice cream, as needed
  • Ghirardelli® Sea Salt Caramel Premium Sauce, as needed
  • Ghirardelli® Classic White and Dark Chocolate Barista Mini Chips, as needed

Directions

For the Dark Batter:

  1. Preheat oven to 350°F. Grease 3 loaf pans and line with parchment to facilitate easy removal for cooling.
  2. Microwave the dark chocolate chips in a medium uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Stir to help the chocolate melt completely smooth. Add 20 seconds at a time until the chocolate is smooth. Cool to room temperature.
  3. Combine the flour, baking powder and salt in a medium bowl.
  4. Beat the sugar, butter and vanilla extract in a large mixer bowl until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Beat in melted chocolate.
  7. Gradually beat in flour mixture alternately with milk. Set aside.

For the Light Batter:

  1. Prepare the second batter following the same recipe using the white chocolate chips.
  2. Once both batters are ready, using a #10 scoop, alternatively scoop one batter, then the next into the loaf pans. Be sure to fill the pans with the scoops equally to ensure the final loaves will be even in size.
  3. Bake for 55 to 65 minutes, or until a wooden pick inserted in a cake comes out clean. Cool in pans for 30 minutes. If using parchment, pull cakes out of pans and place on a rack to completely cool.

For the Assembly:

  1. Once cooled, slice cakes 1 in thick. Trim off the crusts from all sides of each slice and cube into 1-in pieces. For each portion, use 2 slices, approximately 16 cubes.
  2. Place cubes in a bowl of appropriate size.
  3. Top cubes with a hearty scoop of vanilla bean ice cream.
  4. Generously drizzle Ghirardelli® Sea Salt Caramel Premium Sauce over ice cream and pound cake cubes.
  5. Top with 1 tbsp each of the Barista chips.
  6. Serve immediately.

Chef Notes

Simply scooping the batter into the pans achieves a nice marbled effect with the batter. Alternatively, the batters can be added side by side or top and bottom to achieve a different look. Regardless, the cake will be rich and delicious.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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