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1
Preheat the oven to 350F.
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2
Generously grease a Bundt or loaf pan (about 4 inches tall and 9 inches in diameter).
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3
Sift together the cake flour, baking powder, and salt and set aside.
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4
In a different bowl, combine the sour cream, milk, and vanilla extract and set aside.
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5
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on low speed for several minutes.
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6
Change to the whisk attachment, slowly add the sugar, then mix at medium-high speed for a few more minutes, until this mixture is light and fluffy.
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7
Turn the mixer to low and add the eggs, one at a time, beating after each one until incorporated.
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8
Stop the mixer and add half of the flour mixture, then mix slowly.
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9
Next, add half of the sour cream mixture and mix slowly.
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10
Repeat this process so that all the flour and sour cream mixtures are incorporated.
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11
Youll now have a bowl of vanilla batter.
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12
Pour one-third of the vanilla batter into a small bowl.
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13
Add the melted chocolate, corn syrup, and water and stir until smooth.
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14
This becomes your chocolate batter.
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15
Pour the vanilla batter into the prepared pan.
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16
Pour the chocolate batter over the vanilla batter.
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17
Use the tip of a spatula to swirl the chocolate batter lightly through the vanilla batter.
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18
Another way to achieve the marble effect is to put both batters in pastry bags and squeeze them into the pan in a random marbled pattern.
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19
Bake for 40 minutes, or until the top of the cake is springy and a toothpick inserted in the center comes out clean.
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20
When the cake is done, remove it from the oven and allow it to cool completely in the pan on a rack.
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21
Once it is cool, invert the pan and allow the cake to gently fall onto a cake plate.
