Preparation:
Preheat oven to 350 F.
Generously grease a ten inch tube pan or 12 cup Bundt pan. Cream the butter
with the sugar until well blended. Blend in eggs and vanilla until smooth.
In a separate bowl, whisk together cocoa, flour, salt, baking soda and
baking
powder. Stir flour mixture into batter. As it mixes, add sour cream and
milk.
Blend on low speed until thoroughly combined, stopping to scrape sides and
bottom of bowl to ensure no bits of sugar remain unmixed.
Spoon half of batter into prepared pan. Top with half of chocolate. Spoon on
remaining batter and top with remaining chocolate.
Bake 60-70 minutes until cakes tests done. It should spring back when
lightly
touched with your fingertips. Cool ten minutes in pan before unmolding to a
serving plate. Cool well and then dust with confectioner's sugar.
Can also be made in two 9 by 5 inch loaf pans. Freezes well.
This cake came about when I had an excess of sour cream on hand. This cake
improves with age - if you can manage to keep snackers away from it.
Chocolate chunks melt inside and the top develops a sweet crus |
