Chocolate Pound Cake

1 ½ cups sifted all-purpose flour
½ cup cocoa
¼ teaspoon salt
60g bittersweet chocolate
1 cup unsalted butter at room temperature
2 cups light brown sugar, packed
3 eggs
1 teaspoon vanilla essence
1cup sour cream

Preheat oven to 350F (180C).  Butter a loaf pan.  Sift the flour, cocoa and salt together.  Set aside.  Place the chocolate in the top of a double boiler and melt over simmering water.  In a large bowl, beat the butter and brown sugar together until fluffy.  Beat in the eggs, one at a time.  Add the vanilla and the melted chocolate and mix well.  Fold a third of the dry ingredients, then half of the sour cream into the chocolate mixture; repeat ending with the dry ingredients.  Pour the batter into the prepared loaf pan.  Bake until a tooth pick inserted in the center comes out clean – about 1 hour, if the cake is browning too quickly, cover it loosely with foil.  Let the cake cool in the pan on a rack for 10 minutes, then turn out onto the rack and cool completely. Slice and serve with cream or ice cream

 
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Recipe submitted by Kate - Originally posted by "The Essential Pasta Cookbook"