CHOCOLATE SOUR CREAM POUND CAKE

2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder, nonalkalized (not Dutch process)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup sour cream, room temperature
confectioner's sugar, for dusting top (optional)

Preheat oven to 325 degrees F. Lightly butter a 12-cup Bundt or fluted tube pan. Lightly dust with flour and tap out excess.

In a large bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, using a hand-held electric mixer, beat together butter and sugar until combined. One at a time, beat in eggs, beating well after each addition. Beat in vanilla. In three additions each, beat in flour mixture and sour cream, beating until just combined. Scrape batter into prepared pan and spread evenly.

Bake for 60 to 70 minutes, or until a cake tester inserted in center comes out clean.

Remove pan to a wire rack and cool for 10 minutes. Carefully invert cake onto rack and cool completely.

Dust top of cake with confectioners' sugar, if desired. Store completely cooled cake in an airtight container at cool room temperature.

This cake freezes well.

Serving suggestion: Serve it by topping a slice with a scoop of ice cream and a healthy drizzle of chocolate sauce for a decadent dessert.

Makes 16 to 20 servings
Source: Quick Chocolate Fixes: 75 Fast & Easy Recipes For People Who Want Chocolate - In A Hurry! by Leslie Weiner, Barbara Albright