Deep Chocolate Sourcream Pound Cake

Assalam, bila kita click kat gambar ni dalam folder, baked this dalam bulan May tahun lepas...dah lama betul kita perap dia..hehe..yalah dah puan tanah kedaung pun duduk 
berperap ajekan....hehe..,Kita tahu tentang cake ni pun dari rakan blogger Rima..she baked this sebelum ni..tapi disebabkan during this period, blognya diprivatisekan tak dapatlah den nak skodeng recipenya...jadi kita google dan terjumpa blog kat bawah ni...

Cubalah buat...memang very chocolatey lah cake ni...sedapp..anak2 kita memang suka pound cake..cari2 balik rupanya kita terlupa nak ambil gambar cross section cake.. texturenya very fine & soft...alah..macam kek Sara lee tulah...With the recipe, it comes with glazing...kita tak buat..just makan on its own pun dah sedap...

Deep Chocolate Sourcream Pound Cake
Recipe source: The Cake Book by Tish Boyle
Via:- VioletsnVanilla.worpress
Ingredients:
11/2 cups all-purpose flour
1/2 cup cake flour
1 cup Dutch-processed cocoa powder-(Ayu used Valrhona cocoa powder)
21/4 tsp baking powder
1/2 tsp salt
11/2 cups (3 sticks) unsalted butter, softened-(Ayu used 350g)
21/2 cups granulated sugar-(Ayu used 13/4cups)
4 large eggs
2 tsp vanilla extract
1 cup sour cream

Ingredients for Bittersweet Chocolate Glaze:
3 oz bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
1/2 tsp vanilla extract
(Ayu didnt make this)

Method:
Position a rack in the center of the oven and preheat the oven to 325 deg F. Grease the inside of a 10-inch Bundt pan. Dust the pan with flour.
Sift together the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium high and beat until the mixture is well blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now. At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.
Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes.
Invert the cake onto the rack and let cool completely.
 

To glaze the cake: Place the cake on the wire rack, on a wax paper- or foil-lined baking sheet. Slowly pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for about 30 minutes before slicing the cake.
Bittersweet Glaze: Place the chocolate in the bowl of a food processor and process just until finely ground. In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.