I found this recipe on Rhonda's blog (scroll down to end of the post) and it sounded so good that I had wanted to try it for weeks. When I did, I knew right away I will surely make this cake again soon! It was gone so quickly that I didn't even have time to take a picture, but you can see the one Rhonda made here (in the middle of the post). Doesn't it make all you chocolate lovers drool?
Here's the original recipe:
"CHOCOLATE SOUR CREAM CAKE
180 grams (6.5 oz) butter - room temperature
(3/4 cup) sugar
2 eggs - room temperature
300 grams (10.5 oz) sour cream
about 1/3 cup milk
1 ½ self-raising flour or all purpose flour + 1 ½ teaspoons baking powder
¼ cup cocoa powder
Preheat oven to 180 degrees.
Place butter and sugar in a bowl and mix with electric beaters until light and fluffy.
Add eggs one at a time and beat in.
Stir in sour cream and milk.
Sift in the flour and cocoa and stir until well mixed.
Place into greased and lined pan and place in the oven for about 40 minutes.
When the cake is cool, cover it with frosting - melted chocolate, butter and icing (confectioner's) sugar."
I intended to follow the recipe exactly... honestly! :o) But that never happens around here, does it? When I was already mixing and stirring, I realized I only have one egg (shame on me for such neglect of our food supply!) - I wanted to hop to the grocery store, but it was raining. So I took a deep breath and proceeded with just one egg, and it was still excellent.
I also decided not to make the frosting. The cake was so moist and rich that I saw no need to, and my husband isn't a big fan of frostings anyway. I'm very happy to add this recipe to my list of "easy and delicious baked goodies" - excellent when you have unexpected guests, or simply very little time for baking.