Chocolate Fondue and Buttermilk Poundcake

Poundcake adapted from Leela Cyd's book Tasting Hygge


Chocolate Fondue

  • 6 ounces 72% dark chocolate
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1/2 cup butter
  • pinch of salt

Buttermilk Poundcake

  • 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

  1. 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

  1. Preheat oven to 350 degrees F. Butter and flour 1 loaf pan. 

  2. 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. 

  3. Sift together flour and corn starch. Combine with salt and baking powder. 

  4. Alternate adding wet and dry ingredients to butter, sugar, egg mixture. Mix until everything is just combined, you do not want to over mix. 

  5. Pour into loaf pan and bake for 50 minutes to an hour.