Ingredients
The following ingredients have 4 Servings
- 2 cups (252 g) AP flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t baking soda
- 8 T (110 g, 1 stick) unsalted butter, room temperature
- 1 1/4 cups sugar
- 4 eggs
- 1 heaping t ground vanilla beans ((use extract as sub if necessary))
- 3/4 cup full fat sour cream
- 4 oz semisweet chocolate, (at least 60% cacao, melted)
- 2 T liquor of choice ((original recipe calls for bourbon, I used Chocolate Chili Crave))
Instruction
- Preheat the oven to 325 F. Grase and flour a 9 inch (10 cup) bundt pan. Set aside.
- Whisk together the flour, baking powder, baking soda and salt. Set aside.
- Cream the butter until creamy. Add the sugar in 4 additions, beating until fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, one at a time, beating well after each one. Scrape down the sides and bottom of the bowl. Beat in the ground vanilla beans.
- Slowly mix in the flour mixture and sour cream in 3 and 2 additions respectively, alternating, beginning and ending with the flour mixture. When it is mixed in, remove 1 1/2 cups of the batter into a medium sized bowl.
- Mix the liquor into the melted chocolate, and then mix that into the 1 1/2 cups of batter.
- Scrape the vanilla batter into the prepared bundt pan. Smooth the top so that it is even.
- Dollop the chocolate batter by spoonfuls on top of the vanilla batter. Make sure it is fairly even--I like to keep it from the edges also if possible so that the chocolate center is a surprise.
- Once dolloped, use a butter knife or chopstick to swirl the batters together.
- Bake for 50-60 minutes, until the cake has risen, is browned, and has started to pull away from the sides of the pan. Insert a cake tester into the center of the cake and make sure it comes out clean or with only a few crumbs attached.
- Remove the cake from the oven and let cool for 10 minutes on a cooling rack in the pan. Then invert the cake onto a cooling rack and let it finish cooling completely.
