DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE

DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE

2 1/4 cups cake flour (not self-rising)

3/4 cup unsweetened 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

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.