DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE

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Dark Chocolate Brown Sugar Pound Cake with Chocolate Glaze image

Categories     Cake     Chocolate     Dairy     Egg     Dessert     Bake     Gourmet

Yield Makes 16 to 20 servings

Number Of Ingredients 16

2 1/4 cups cake flour
3/4 cup unsweetened Dutch-process cocoa
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
Accompaniments:brown sugar sour cream
strawberries
*available by mail order

Steps:

  • 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 cream.
  • 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 just combined.
  • 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.

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