"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Dark Chocolate Brown Sugar Pound Cake with Chocolate Glaze Recipe

  Tried it? Rate this Recipe:


This recipe for Dark Chocolate Brown Sugar Pound Cake with Chocolate Glaze, by , is from The Crow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 15, 2008


2 cups cake flour (not self-rising)
cup unsweetened Dutch-process cocoa powder
tsp. salt
tsp. baking soda
1 cup sour cream (8 ounces)
2 sticks (1 cup plus 2 tablespoons) unsalted butter, softened
1 cups granulated sugar
1 cups packed dark brown sugar
1 tbsp. chocolate extract (optional)
1 tsp. vanilla extract
6 large eggs
3 ounces fine-quality bittersweet chocolate (not unsweetened)
2 tbsp. unsalted butter

Accompaniments: Brown Sugar Sour Cream
1 cups sour cream
3 tbsp. packed dark brown sugar
tsp. vanilla extract

Do no 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, 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 a 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 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, snip off one corner and pipe glaze back and forth over top of cake, letting it drip down sides. Let glaze set 30 minutes at room temperature.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!