Ingredients
3/4 cup butter, softened
1/2 cup sour cream OR 3 to 4 oz. cream cheese, softened
1 1/2 cups sugar
3 eggs
1 Tbsp. half and half
3/4 cup unsweetened cocoa powder
1 1/2 cups flour
3/4 to 1 cup mini semi-sweet chocolate chips
Preheat oven to 325 degrees. Grease and flour a 9 x 5-inch loaf pan. In large bowl, cream together the softened butter and sour cream (or cream cheese). Add sugar and blend well. Add eggs, one at a time, mixing well after each one. Add half and half, blending well; stir in cocoa powder and mix well. Add the flour and blend well; then fold in the mini semi-sweet chocolate chips. Put batter into the prepared loaf pan and bake at 325 degrees for 70-80 minutes, or until toothpicks inserted in center comes out clean or almost clean. Cool in pan for about 10-15 minutes, then remove from pan and cool completely.
RICH CHOCOLATE BUTTERCREAM FROSTING
1/2 cup butter, softened
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. half & half
1/2-1/3 cup mini semi-sweet chocolate chips for garnish
Cream the softened butter and powdered sugar. Then add in the cocoa powder and blend well. Add 1 Tbsp. half & half and mix well (if you prefer a thinner consistency, just add more half & half). When cake is completely cool, frost cake with a nice thick layer of frosting and then garnish by sprinkling the chocolate chips down the center of the cake.
**I used milk instead of half & half and garnished with powdered sugar instead. This is a SUPER RICH cake and honestly not the best I have ever eaten. My mother said it tasted a bit like a candy bar and my dad said I should never make it again (to be fair he doesn't really like chocolate). I will simply say, if you choose to make this cake make sure you have plenty of milk to drink with it.
