I made this on a whim because a friend asked for a chocolate something, but not a chocolate deathlike something. (Chocolate deathlike somethings are a particular favorite of mine.)
I wasn't sure if this would work, but the end product was rich and delicious without being overly chocolatey. I highly recommend it! It would go wondefully well with coffe, a cup of Earl Grey, or a glass of milk, which is how I have mine. Seeing as I don't like the hot beverages, that is.
Chocolate Sour Cream Pound Cake
6 oz high-quality dark chocolate, melted
1/2 c butter, softened
1 1/2 c sugar
1 1/2 c flour
1/8 tsp baking soda
1/8 tsp salt
1/2 c sour cream
1 tsp vanilla
3/4 c chocolate chips OR a glaze made with Godiva liqueur (1/2 c sugar and 1/4 c Godiva; heat sugar and liqueur on the stovetop until they reach a light boil and sugar is dissolved)
1. Preheat oven to 325 degrees F. Line a 9 x 13-inch baking pan with foil; grease the foil with butter and set aside.
2. Cream butter and sugar together until the mixture is light and fluffy. Add melted chocolate, stirring until mixed completely. Add eggs one at a time, beating after each addition. (You can melt the chocolate in a double boiler or the microwave, and if you really wanted to, you can melt the chocolate with the butter. But that will change the texture of the cake. Also, make sure the melted chocolate isn't blazing hot. If it is, your eggs will cook when you add them in, and that? Is gross. GROSS, I SAY. You'll end up with bits of cooked egg white in your cake. DO NOT WANT.)
3. Combine flour, baking soda, and salt. Alternate adding this dry mixture and the sour cream to the batter. Stir after each addition until the ingredients are just mixed.
4. Add the vanilla. Stir until just blended. Don’t overdo it with the stirring, or your cake will end up dense and rubbery, and nobody wants that.
5. Sprinkle the chocolate chips over the top of the cake, if you're going the chocolate chip route. If not, skip this step and head directly to step 6. Whee!
6. Pour batter into pan and bake for 40-50 minutes or until a knife inserted in the center comes out clean. Let the cake cool entirely before cutting, and then serve it with dollops of whipped cream and a nice cup of coffee or tea. If you're glazing the cake, now would be the time to make the glaze and pour it over the cake. Mmm, sticky, chocolatey goodness...
7. Enjoy. Lick crumbs off of the plate and table. Taunt others with your cakey goodness.