Preheat the oven to 350 degrees. Spray a small loaf pan with coconut oil cooking spray. (A larger loaf pan can be used but you will get a shorter pound cake.) Cut a strip of parchment paper the width of the pan's bottom, and lay it along the bottom of the pan, extending up over the sides. Spray the parchment paper with coconut oil.

Sift together the cake flour, cocoa powder, and salt. Sift them a total of three times, to give the cake an extra-fine, light texture.

Combine the butter and sugar in a large bowl.

Cream them with a hand mixer beater on medium-high speed for a few minutes, until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix well.

Add half of the flour mixture to the mixing bowl, and when it's nearly blended, add the cream.

Once the cream is mixed in, add the remaining flour mixture until just combined.

Add the grated chocolate and gently stir it in.

Scrape the batter into the loaf pan and spread it into an even layer.

Bake the cake for 70-90 minutes, or until a tester inserted into the center comes out with just a few moist crumbs attached. If the top seems to be getting too dark while baking, cover it with loosely tented tin foil.

Let the cake cool for 15 minutes, then use the parchment to help you pop the cake out of the pan (run a knife around the edges, if needed), and cool it completely on a wire rack.

While the cake is cooling, make the vanilla bean whipped cream. Pour the ice-cold heavy whipping cream into a large bowl, and add powdered sugar until the cream is at your desired degree of sweetness (I use 2-3 tablespoons).

Gently scrape the seeds from the inside of the vanilla pod and place them into the whipping cream.

Using a hand mixer, beat on high until the whipping cream is thick and fluffy.

Serve slices of pound cake with a dollop of whipped cream and a drizzle of strawberry sauce.