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Chocolate Pound Cake




Source of Recipe


CD Kitchen


List of Ingredients




---Cake---
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter -- softened
1 1/2 cups sugar
2 eggs
1/2 cup cocoa powder
1 cup sour cream
1 1/2 teaspoons vanilla extract
---Glaze---
2 tablespoons butter
2 tablespoons cocoa powder
1/4 cup heavy cream
1 1/2 teaspoons instant coffee powder
1 cup powdered sugar
1 teaspoon vanilla extract


Recipe



Prepare the cake: Grease and flour a 10" Bundt or tube
pan. Preheat the oven to 350°F. Sift together the
flour, baking powder, baking soda, and salt.

In the large bowl of an electric mixer, beat together
softened butter and 1 1/2 cups of sugar until the
mixture is fluffy. Add the eggs one at a time,
beating well after each addition. Briefly stir in the
1/2 cup of cocoa powder (just enough to keep the
powder from flying around when you turn on the mixer).
Beat well, then scrape down bowl and beaters.

Beat in the flour mixture in thirds, alternating with
the sour cream. Beat in the vanilla.

Transfer the batter to the prepared pan and bake 45-55
minutes, until a knife inserted in the middle comes
out clean.
Allow to cool about 10 minutes, then loosen cake and
invert pan onto serving plate. Cool completely.

Meanwhile, prepare the glaze: Melt the butter in a
small saucepan over low heat. Add the 2 tablespoons
of cocoa powder, the cream and coffee powder; heat,
stirring, until the mixture thickens, about 2 minutes.
Sift the cup of powdered sugar and stir it in with
the vanilla until the mixture is smooth. Drizzle over
the cooled cake.