Chocolate fondue is amazing, but so is homemade poundcake dipped in chocolate fondue. I know many people go to angel food cake to dip into fondue but my decadent tastes much prefer the poundcake and I bet if you try it, you will too!
Fondue is so easy to make and it is fun to eat with friends or with your love/s on Valentine’s day.
The fondue recipe is adapted from the fondue recipe we made growing up. It comes from a 1970s fondue cookbook, it’s pretty hilarious. I have never made a different chocolate fondue recipe but I have made this one maybe 20, 30 times? Seriously, we ate a lot of chocolate fondue throughout my childhood.
The buttermilk poundcake recipe is adapted from Leela Cyd’s cookbook Tasting Hygge. It is a wonderfully simple recipe and she offers 6 different ways to customize it. Go and get the book!
Chocolate Fondue and Buttermilk Poundcake
Poundcake adapted from Leela Cyd’s book Tasting Hygge
- 6 ounces 72% dark chocolate
- 1 cup heavy cream
- 3/4 cup sugar
- 1/2 cup butter
- pinch of salt
- 3/4 cup butter
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3 eggs
- 2 scant cups flour
- 1 1/2 tablespoons corn starch
- 1 1/2 teaspoons baking powder
- 3/4 teasoon salt
- 3/4 cup buttermilk
- 1 teaspoon vanilla
For the fondue
In a small saucepan over low heat, melt butter, sugar, and cream. Add chocolate and continue melting and stirring. Add salt. Serve immediately with strawberries, poundcake, marshmallows, pretzels, pineapple, whatever your else you can think of!
For the poundcake
Preheat oven to 350 degrees F. Butter and flour 1 loaf pan.
With hand mixer or stand mixer fitted with paddle attachment, beat together sugars and butter for 3 minutes until light and fluffy. Add eggs one at a time, beating till each is fully incorporated.
Sift together flour and corn starch. Combine with salt and baking powder.
Alternate adding wet and dry ingredients to butter, sugar, egg mixture. Mix until everything is just combined, you do not want to over mix.
Pour into loaf pan and bake for 50 minutes to an hour.