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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Adapted from Baked by Matt Lewis and Renato Poliafito Ingredients:
6 ounces dark chocolate, coarsely chopped |
1 teaspoon dark unsweetened cocoa |
3 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup unsalted butter, soft but cool, cut into 1-ich pieces |
2 1/4 cups sugar |
4 large eggs |
16 ounces sour cream |
1 1/2 teaspoons vanilla extract |
Directions:
1. Make the Chocolate Swirl: In the top of a double broiler over simmering water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.
2. Make the Sour Cream Cake: Preheat the oven to 350℉. Spray the inside of a 10-inch bundt pant with nonstick cooking spray.
3. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds.
5. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
6. Pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter.
7. Spread half of the remaining plain cake batter in the prepared pan. use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.
8. Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean.
9. Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature.
10. The cake will keep for three days, tightly covered, at room temperature.
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