Chocolate Pound cake

Ingredients


1/2 cup (1 stick ) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup sour cream or yogurt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt


Direction
1. Preheat the oven to 325°F. 
2. Butter and lightly flour a 9×5x3-inch loaf pan, or spray it with a butter spray.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. 
4. Add the sugars and beat until fluffy, about 3 minutes. 
5. Add the egg and beat well, then the sour cream or yogurt and vanilla.
6. Sift the flour, cocoa, baking soda and salt together right into your wet ingredients. 
7. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
8. Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. 
9. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.
10. Cut them into slice 
11. Serve with whipped cream and fresh berries or top it up with some chocolate sauce.

Note : for those who don't eat eggs and substitute it with 1 tsp cornstarch + 1/4 cup water = 1 egg

Ghirardelli Black Label Chocolate Sauce