DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE
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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Shafik Ahmed
[email protected]Overall, this is a good recipe. It's easy to follow and the cake turns out delicious. I would definitely recommend it to others.
connie stiles
[email protected]This cake is a bit dry. I think I'll try adding some extra butter or milk next time.
Nicole Sameh
[email protected]I had some trouble getting the cake to rise properly. I think I might have overmixed the batter.
Ain Rokaya
[email protected]This cake was a little too sweet for my taste, but it was still very good. I think I'll try using less sugar next time.
Bizuayehu Biamesh
[email protected]I love this recipe! It's so easy to follow, and the cake always turns out delicious. I've even started experimenting with different flavors, like adding in chopped nuts or berries.
Tony Rubz
[email protected]This is my go-to recipe for pound cake. It's always moist and flavorful, and the chocolate glaze is the perfect touch.
aayusha tamang
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Mitch Douglas
[email protected]This cake is so easy to make, and it always turns out perfect. I love that I can make it ahead of time and it still tastes fresh.
Tarikul Noyon
[email protected]I made this cake for my husband's birthday, and he absolutely loved it. He said it was the best pound cake he's ever had. Thanks for sharing this recipe!
olivier Szymanski
[email protected]This pound cake was a hit at my party! Everyone loved it, and I got so many compliments. It's definitely a keeper recipe.
Chiffon Taylor
[email protected]I'm not usually a fan of pound cake, but this recipe changed my mind. It's so moist and decadent, and the chocolate glaze is the perfect finishing touch. I'll definitely be making this again.
Paul McGilloway
[email protected]This pound cake is divine! The combination of dark chocolate and brown sugar is pure heaven, and the chocolate glaze takes it to the next level. It's incredibly moist and flavorful, and it's perfect for any occasion.