Dan observed that the beer he just happened to bring along made an exquisite pairing with the cake: Michelob Ultra Pomegrante Raspberry. I can't remember why I didn't try this pairing at the time. But by the following weekend, I was determined to bake another edition of this fabulous chocolate cake to try with the beer. My farmer-architect husband thought this was a great idea.
What??!!! The "I'll take a fruit pie over cake anyday of the week" guy??!!! This clearly was a cake beyond compare.
And then - No! What recipe did I use? I went to several trusted sources remembering only the cake used cocoa and sour cream. I tried a likely candidate from King Arthur Flour Baker's Companion. No - it was too lightweight. Then this past weekend I tried again with other prospect from Maida Heatter's Great Book of Chocolate Desserts. Noo --o-o-o- way too dry even when supplemented with strawberries and whipped cream. (Although not a bad pairing either).
Driving back home this morning from my daily consitutional at the pool (which I really needed after three weekends in a row with chocolate cake) I was pondering which of my cookbooks had the greatest selection of chocolate recipes. A-Ha!!! I found it! "Sour Cream Chocolate Cake" from the Hershey's Chocolate Treasury (page 44 if you're lucky enough to own this gem of a cookbook). Many chocolate cake recipes have sour cream. The distinguishing feature in this recipe is buttermilk.
So I will be making this cake again for the coming weekend. I'm also picking up my bike - now repaired - from the bike shop and I pledge to you, my readers, that I will ride to Lake Madison and back this weekend (20 miles) to pay for this chocolate indulgence.
One more thing - I did add two special ingredients to the original recipe. If you leave a comment on my blog - I might be willing to share, although there is one clue in this blog!