Marble Cake: Preheat
oven to 350 degrees F (180 degrees C) and place rack in center of oven.
Butter, or spray with a non stick spray, a 10 inch
(25 cm) bundt or tube pan.
heatproof bowl, placed over a saucepan of simmering water, melt the chocolate
with the coffee. Remove from heat and set aside to cool to room temperature.
in a separate bowl,
or whisk together the flour, baking powder, baking soda, and salt.
In the bowl
of your electric mixer (or with a hand mixer), beat the butter until smooth.
Gradually add the sugar and continue to beat until the mixture is light and
fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed. Add
eggs, one at a time, beating well after each addition. Beat
in the vanilla extract and sour cream.
mixer on low speed, alternately add the flour mixture and the milk to the
batter, in three additions, beginning and ending with the flour. Remove a little
more than half of the batter and place into a separate bowl. To the remaining
batter stir, or beat, in the melted chocolate. Place the batters into the
prepared bundt pan by alternating spoonfuls of vanilla batter with the chocolate
batter. Then, with the end of a wooden skewer or knife, gently draw swirls
through the batter to marbleize it. Don't over mix.
about 35 - 40 minutes,
or until a toothpick inserted in the center just comes out clean. Remove
from oven and place on a wire rack to cool for about 20 minutes before removing
the cake from the pan to cool completely. Can dust the top of the cake with
cocoa powder or powdered sugar. Serve warm or at room temperature. This cake is
best the day it's made, but it will keep for a couple of days at room
temperature or it can be frozen.
Serves about 10