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
CAKE
Do not preheat oven.
Butter and flour a 12-cup bunt 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 bunt 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.
GLAZE:
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 fitted with a #3 plain
tip
(slightly smaller than 1/8 inch).
(Alternatively, transfer glaze to a small heavy-duty
sealable plastic bag
and press out excess air.
Snip off 1 corner, making a small hole.)
Pipe glaze back and forth over top of cake, letting it
drip down sides.
Let glaze set 30 minutes at room temperature.
Serve cake with dollops of sour cream and strawberries.
Makes 16 to 20 servings.
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.
