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1
Preheat the oven to 350u00b0F.
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2
In a medium bowl, mix the flour, salt, baking powder and baking soda together.
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3
Cream butter and sugar together.
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4
Add eggs, one at a time, beating after each. Continue beating until the mixture is light and cream colored.
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5
Add vanilla and milk or water.
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6
Add about one third of the flour mixture and mix until just combined.
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7
Add one half of the sour cream and mix. Repeat with another one third of the flour, then half the sour cream, and then the remaining flour.
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8
Remove about one third of the completed batter to another bowl.
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9
Add cocoa to the two thirds portion of the batter, folding in with a spatula until smooth.
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10
Spoon one half the chocolate batter into a greased 9 inch springform.
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11
Then, spoon the vanilla batter on top of the chocolate batter in three or four pools. Spoon on the remaining chocolate batter.
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12
Hold a knife vertically and cut through the batters to create a swirled effect. Do not stir but cut the knife through batters every three-quarters of an inch or so to create the swirls.
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13
Bake for 50-60 minutes or until the cake tests done with skewer or toothpick inserted in the center.
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14
Remove the cake to a wire rack and let it cool for five minutes before removing the ring.
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15
All chocolate variation:
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16
Skip the steps of removing part of the vanilla batter and swirling the two batters together. Increase the cocoa by one tablespoon
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17
Chocolate frosting.
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18
Bring the cream to a boil.
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19
Place the chips in a medium bowl.
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20
Pour the hot cream over the chips and stir to melt.
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21
Add the butter and stir until smooth.
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22
Set the chocolate frosting aside to cool until it is of a thick pouring consistency. (The chocolate should barely pour.).
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23
Pour the chocolate over the cooled cake letting some of it drizzle down the sides.
