Dark Chocolate Brown Sugar Pound Cake with
2 1/4 cups cake flour (not self-rising)
3/4 cup unsweetened
Dutch-process cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream (8 1/2 ounces)
2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups packed dark brown sugar
1 tablespoon chocolate extract* (optional)
1 teaspoon vanilla extract
6 large eggs
3 ounces fine-quality bittersweet chocolate (not unsweetened)
2 tablespoons unsalted butter
brown sugar sour cream
Do not preheat oven. Butter and flour a 12-cup bundt pan, knocking
out any excess flour.
Into a small bowl sift together flour, unsweetened cocoa powder, and
salt. In another small bowl stir together baking soda and sour
In a large bowl with an electric mixer (preferably a standing
electric mixer) beat together butter and sugars until light and
fluffy, about 10 minutes. Beat in extracts and add eggs 1 at a time,
beating well after each addition. With mixer at low speed, add flour
mixture and sour cream mixture alternately in batches, beating until
Pour batter into bundt pan and put in middle of cold oven. Set oven
to 350°F and bake cake 1 hour and 25 minutes, or until a tester
comes out clean. Cool cake in pan on a rack 15 minutes and turn out
onto rack to cool completely. Pound cake keeps, wrapped in plastic
wrap, at room temperature 1 week. Alternatively, pound cake may be
frozen, wrapped well in plastic wrap and foil, 3 months.
Chop bittersweet chocolate and in a double boiler or a metal bowl
set over a saucepan of barely simmering water melt chocolate with
butter, stirring until smooth. Transfer glaze to a pastry bag fitted
with a #3 plain tip (slightly smaller than 1/8 inch).
(Alternatively, transfer glaze to a small heavy-duty sealable
plastic bag and press out excess air. Snip off 1 corner, making a
small hole.) Pipe glaze back and forth over top of cake, letting it
drip down sides. Let glaze set 30 minutes at room temperature.
Serve cake with dollops of sour cream and strawberries.
Makes 16 to 20 servings.