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1
Do not preheat oven.
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2
Butter and flour a 12-cup bundt pan, knocking out any excess flour.
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3
Into a small bowl sift together flour, unsweetened cocoa powder, and salt.
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4
In another small bowl stir together baking soda and sour cream.
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5
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.
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6
Beat in extracts and add eggs 1 at a time, beating well after each addition.
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7
With mixer at low speed, add flour mixture and sour cream mixture alternately in batches, beating until just combined.
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8
Pour batter into bundt pan and put in middle of cold oven.
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9
Set oven to 350F and bake cake 1 hour and 25 minutes, or until a tester comes out clean.
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10
Cool cake in pan on a rack 15 minutes and turn out onto rack to cool completely.
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11
Pound cake keeps, wrapped in plastic wrap, at room temperature 1 week.
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12
Alternatively, pound cake may be frozen, wrapped well in plastic wrap and foil, 3 months.
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13
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.
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14
Transfer glaze to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch).
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15
(Alternatively, transfer glaze to a small heavy-duty sealable plastic bag and press out excess air.
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16
Snip off 1 corner, making a small hole.)
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17
Pipe glaze back and forth over top of cake, letting it drip down sides.
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18
Let glaze set 30 minutes at room temperature.
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19
Serve cake with dollops of sour cream and strawberries.
