Deep chocolate sour cream poundcake

By nanasally4

Ingredients

• For the cake:
• 2 1/4 cups self rising cake flour
• three -quarter cup sweetened cocoa
• 3/4 teaspoon baking soda
• two sticks butter, softened
• 1 1/2 cups sugar
• three large eggs
• one teaspoon pure vanilla extract
• 1 cup sour cream
• 2 ounces bittersweet or semisweet chocolate cut into 1/4 inch pieces
• for the glaze:
• 1 cup sugar
• half cup water

Preparation

Step 1

For the cake:
preheat the oven to 325°
lightly butter a 10 inch loaf pan and line the bottom with parchment or wax paper; butter the paper. In a medium bowl, whisk together the flour, cocoa and baking soda.
In a large bowl, using an electric mixer, beat the butter with one and a half cups of the sugar at medium speed until blended. Add the eggs, one at a time beating well after each addition. Add the vanilla. On low speed, alternately beat in the sour cream and the dry ingredients in three batches. Add the chocolate pieces in beat until just combined. Scrape the batter into the prepared pan. Bake for about one hour and 10 minutes, or until toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.

For the glaze: in a small saucepan, combine 1 cup of sugar with the water and simmer for five minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze two more times, allowing it to dry between glazings.