Maybe some of you familiar with this cake, right? Thanks to Honey Bee, who is sharing this wonderful recipe. I don't have any bundt pan yet, so I baked the cake using my wheel pan, which I used to bake Golden Raisin bread. The cake has been good reviewed and recommended by Bakericious, Passionate about Baking, Hearty-Bakes and Wen’s Delight. So, for you that have not try this ... what are you waiting for? :)
3 tbsp cocoa powder
3 tbsp hot water
1 cup (250 gr) Unsalted butter, room temperature
2 cups (450g) Caster sugar (I reduced it to 350g)
4 large eggs
2-1/2 tsp vanilla extract
1-1/2 cups (210 gr) sour cream
3 cups (420 gr) all purpose flour
2-3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup miniature chocolate chips (I used 100g)
- Preheat the oven to 180C.
- In a small bowl, mix the cocoa powder and the hot water together to make a smooth paste.
- In a large mixing bowl, cream the butter and sugar together till light and fluffy. Blend in the eggs and then vanilla. Then add in the sour cream, and scraping the bottom of the mixing bowl to make sure it is evenly combined.
- Fold in the flour, baking powder, baking soda, salt and blend well. Lastly, mix in the chocolate chips or chopped chocolate chunks into the batter and mix well.
Remove 1/3 of the batter and mix in the chocolate paste in to it.
- Spoon in big scoops of vanilla batter into the bundt pan and alternating with some spoons on chocolate batter as well to create the marble effect. Repeat till all the batter has been put in.
- Place in the oven to bake for 40 to 50 minutes, depending on your oven. Bake till golden brown and the tester comes out clean. If the top of the cake browns too quickly, cover with foil first until done.
- Once baked, remove from oven and let cool on rack for 15 minutes, then remove from pan and let cool completely.