Chocolate Sour Cream Pound Cake 

Directions

• Prepare the Pound Cake:
  Preheat your oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
  In a medium bowl, whisk together the flour, Dutch process cocoa powder, black cocoa powder, espresso powder (if using), baking powder, and salt. Set aside.
  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed for 2-3 minutes until light and fluffy.
  Add the vanilla extract and eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  On low speed, mix in half of the dry ingredients until just combined. Add the sour cream and mix until mostly combined, then add the remaining dry ingredients. Mix until everything is fully incorporated, being careful not to over-mix.
  Pour the batter into the prepared loaf pan and gently tap the pan on the counter a few times to release any air bubbles.
  Bake for about 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.
  Once baked, transfer the cake to a wire rack and allow it to cool completely in the pan before glazing.
• Prepare the Chocolate Glaze:
  In a small saucepan, heat the heavy cream over medium heat until it reaches a simmer (about 190°F or 88°C). Remove from heat.
  Add the semi-sweet chocolate to the hot cream. Let it sit for 1 minute, then stir gently with a rubber spatula or spoon until the chocolate is fully melted and the mixture is smooth and homogeneous.
•  Glaze the Cake:
  Pour the chocolate glaze over the cooled pound cake, allowing it to drip down the sides.
  Let the glaze set slightly before slicing the cake. Serve and enjoy!
  Tips:
  For an extra fudgy texture, consider adding chocolate chips to the batter.
  The black cocoa powder gives the cake a deep, dark color and an intense chocolate flavor, but if unavailable, you can substitute it with additional Dutch process cocoa powder