Marble Bundt Cake

Marble Bundt Cake (Adapted from Anna Olson)

4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
16 tablespoons unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 cups sour cream
2 teaspoons vanilla
4 ounces bittersweet chocolate, chopped and melted
3/4 cup chopped bittersweet chocolate
3/4 cup white chocolate chips

Preheat oven to 300 degrees

In a medium bowl, sift together flour, baking powder, baking soda and salt.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating until well combined after each one. Mix in sour cream and vanilla. Add dry ingredients in three parts, mixing just until combined with each addition.

Pour 2 cups of the batter into a bowl and stir in melted chocolate. Stir the bittersweet chips into the white cake batter and stir white chocolate chips into dark batter. Drop dollops of batter alternately in a bundt pan coated with nonstick spray - run a knife through the cake once, swirling the batter.

Bake until a wooden skewer placed in the center of the cake comes out mostly clean with a few moist crumbs attached, about 55 to 75 minutes. Remove and place on a wire rack to cool for 10 to 20 minutes - carefully turn the cake out onto the rack and let cool completely.

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