On Parade: Simplest Loaf Cake + A Recipe for Chocolate Sauce to Drizzle Over It
While the cake is lovely just the way it is, it’s the kind of cake that can be the base for other desserts. Like pound cake (and this is very much like a pound cake), you can use thin slices of this sweet to make a trifle, to support a bunch of berries and whipped cream or to hold up a scoop of ice cream and some chocolate sauce. And, when it goes a little stale, it’s delicious toasted (which is how my husband likes it best).
If you decide you want a chocolate sauce as a drizzler, try this one:
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup water
6 tablespoons sugar
4 ounces bittersweet chocolate, finely chopped
Put all the ingredients in a heavy-bottomed saucepan, put the saucepan over medium-low heat and bring the mixture to a boil, stirring occasionally to blend. Lower the heat and let the sauce simmer for 10 to15 minutes, or until it is thick enough to coat a metal spoon; if you run your finger down the back of the spoon, the sauce shouldn’t run into the track you’ve created.
If you want to use the sauce in its pourable state, let it cool for about 10 minutes. If you want to save it for later, cool it, pack it into an airtight container and refrigerate it until needed. The sauce will keep in the fridge for up to 3 weeks and it can be re-warmed in a microwave oven or in a saucepan over very low heat.
Picture from Parade