Its a problem when one fails to grease a loaf pan thoroughly. I kind of half-assed it and consequently ended up with my lovely pound cake going to shit as I attempted to coerce it out in one piece. Ah well, not so pretty presentation wise but it still tasted fantastic. The batter itself was as sweet and soft as vanilla pudding- licking the spoon clean being the peak of my morning. Well, that and the beer I swilled along with it…pound cake batter + the Elysian’s Perseus Porter= the breakfast of champions (or of the gluttonous hobo). Hell of a way to start the day, believe me. How had I failed to grasp the vast potential of my morning meal up until this point? I mean really…oatmeal?? Tragic. This sugar/alcohol combo was an astronomical improvement from my usual hot cereal/fresh fruit routine. As for the chips, there are few recipes that wouldn’t benefit from the addition of chocolate (and those few, I feel, are debatable)-here it added chocolaty bitterness, a nice juxtaposition to the sugar. Unexpectedly, the chocolate settled toward the bottom of the loaf which really was fine but initially triggered my temper. I blame any irrational emotional outbursts on my being a lousy drunk. Whatever the case, all hard feelings quickly dissipate when faced with thick slices of warm, gooey, buttery pound cake pregnant with melty chocolate chips.

Ingredients

Directions

1. Grease and flour 2 9×5 loaf pans.
2. Whisk salt and baking powder into pre-sifted flour. Set aside.
3. Cream the butter and sugar together until its light and fluffy. Then begin to add your eggs one at a time, whisk the mixture thoroughly after each addition.
4. Add one third of the flour mixture and add half the whipping cream. Mix well. Continue adding the rest of the flour and cream alternately. Add the vanilla. Mix mix. Finally, fold in the chocolate chips.
5. Pour batter into the loaf pans. Place the pans on the middle rack of your oven. Now, turn the oven on to 325- you want to start the cake cold and let the batter warm up slowly with the temperature of the oven. Weird..I know. Let ‘em bake for about an hour but check the cake after 45 minutes using the toothpick-comes-out-clean method. If the top of the cake starts looking a bit too dark before the rest of the cake is finished baking, tent it with aluminum foil.
6. Let it cool for as long as you can stand it (your house will smell devastatingly delicious at this point) then cut off a big sweet tender slab of it, open a cold beer and enjoy.