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1
For the cake:
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Preheat oven to 350u00b0F. Butter and flour a 10-cup bundt pan.
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In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.
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4
Whisk together sour cream and milk in a liquid measuring cup. Set aside.
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5
Add butter and sugar to a stand mixer with the paddle attachment. Beat until fluffy, lighter in color, and almost white, 3-4 minutes. Add eggs and egg yolk, one at a time, making sure they are fully incorporated before adding the next one. Add vanilla.
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On low speed, add 1/3 of the dry ingredients and 1/3 of the milk mixture. Do not over-mix. I like to do the last bit by hand with a rubber spatula. Measure 1 1/2 cups of the batter from the bowl and set aside.
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7
Add cooled chocolate to the reserved batter and mix until incorporated. Do not over-mix.
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Spoon vanilla cake batter into the prepared pan. Spoon chocolate cake batter on top, avoiding the sides if you can. Using a butter knife, swirl the 2 batters together in an S-shape motion.
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Place in the oven and bake for 35-40 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely.
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10
Serve plain or dust with cocoa powder, powered sugar or (my favorite) chocolate ganache. Store cake in an airtight container at room temperature for up to 3 days.
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11
For the chocolate ganache:
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Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15-second intervals until fully melted.
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13
Allow the ganache to cool for about 2-3 minutes. Pour and spread on top of the cake. Place back into the fridge to allow the ganache to set.
