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1
Make the Chocolate Swirl: In the top of a double broiler over simmering water, melt the chocolate.
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2
When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated.
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3
Remove the bowl from the heat and set aside.
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4
Make the Sour Cream Cake: Preheat the oven to 350℉.
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5
Spray the inside of a 10-inch bundt pant with nonstick cooking spray.
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6
Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
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7
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike.
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8
Scrape down the bowl and add the sugar.
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9
Beat until the mixture is smooth and fluffy.
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10
Add the eggs, one at a time, beating well after each addition.
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11
Scrape down the bowl and mix for 30 seconds.
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12
Add the sour cream and vanilla and beat just until incorporated.
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13
Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated.
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14
Do not overmix.
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15
Pour one third of the cake batter into the chocolate swirl mixture.
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16
Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter.
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17
Spread half of the remaining plain cake batter in the prepared pan.
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18
use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter.
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19
The dollops will touch and mostly cover the plain batter, but some plain batter will peek through.
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20
Use a butter knife to swirl the chocolate and plain batter together.
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21
Pour the remaining plain batter on top of the chocolate layer and smooth it out.
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22
Once again, use the knife to pull through the layers to create a swirl.
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23
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.
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24
Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes.
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25
Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool.
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26
Serve warm or at room temperature.
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27
The cake will keep for three days, tightly covered, at room temperature.
