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Directions
For the Cake
Preheat oven to 325 degrees F. Spray a 9x5x3” loaf pan with cooking spray and dust with flour on all sides and bottoms of the pan tapping out the excess.
In a small bowl combine the flour, baking soda, salt, mixing well.
With a mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla and sour cream.
Add the flour ½ cup at a time until well mixed.
By hand fold in the chocolate chunks.
Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Cool the cake on a cooling rack until room temperature before adding the glaze.
For the Glaze
In a fine mesh strainer over a bowl press the raspberries with the back of a spoon to extract only the liquid. Discard the solids.
Combine the powdered sugar and salt in a bowl stirring in enough of the reserved raspberry liquid to make a glaze that is thin enough to pour but stiff enough to cover the cake. Pour over the cooled pound cake.
After glaze has hardened drizzle the melted chocolate over the glaze.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.
