Deep Chocolate Sour Cream Pound Cake

You’ll Need (for the cake):

1 ½ cups of all purpose flour.
½ cup of cake flour.
1 cup of Dutch processed cocoa powder.
2 ¼ tsp of baking powder.
½ tsp of salt.
1 ½ cups of softened unsalted butter.
2 ½ cups of caster sugar.
4 large eggs.
1 cup of sour cream.

You’ll Need (for the chocolate glaze):

1 cup of whipping cream.
1 cup of choc chips or 250g of chopped dark semi sweet chocolate.

How to:

In a medium bowl, mix together the flours, cocoa powder, baking powder and salt.
Cream the butter with an electric mixer at medium speed for 2 minutes or so until creamy. Add in sugar gradually while beating. Beat the mixture at medium high speed for about 4 minutes until light and combined. Add the eggs one at a time while beating.
Mix together the vanilla and the sour cream in a small bowl. Add the dry ingredients to the butter mixture and beat at low speed in three additions, alternating with sour cream in two additions and mixing until combined.

Pour the cake in a greased pan and bake in a preheated oven to 170°C for 65 to 75 minutes.
Let the cake set before removing it on wire rack to cool completely.

For the chocolate glaze, boil whipping cream, take off heat and add in chocolate.
After 2 or 3 minutes, once the chocolate is melted, stir together until smooth.
Glaze the cake and serve the chocolate cake warm or chilled.