INGREDIENTS
- baking spray
- 1 ⅔ cups (333 g) granulated sugar
- ¾ cup (170 g) salted butter – room temperature (1 ½ sticks)
- 4 large eggs – room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ⅔ cup (153 g) full-fat sour cream – room temperature
- 2 cups (250 g) cake flour – measured by weight using a kitchen scale or with the spoon and level method
- ½ teaspoon (2 g) baking soda
- ⅓ cup (29 g) unsweetened cocoa powder
- ¼ cup (59 ml) boiling water
INSTRUCTIONS
- Preheat oven to 325°F. Spray a loaf pan with baking spray and line with parchment paper, leaving an overhang for easy removal.baking spray
- In a large bowl or the bowl of a stand mixer, cream butter and sugar 3 minutes until light and fluffy.1 ⅔ cups granulated sugar,¾ cup salted butter
- Add eggs one at a time, followed by vanilla and sour cream, mixing well after each addition.4 large eggs,1 tablespoon pure vanilla extract,⅔ cup full-fat sour cream
- Sift in flour and baking soda and mix gently until just combined.2 cups cake flour,½ teaspoon baking soda
- Spoon ⅓ of the batter into a separate bowl and add cocoa and hot water. Mix until just combined and smooth.¼ cup boiling water,⅓ cup unsweetened cocoa powder
- Alternate ⅓ cup scoops of vanilla and chocolate batter into the center of prepared loaf pan until all batter is added. Tap loaf pan onto the counter a few times to minimize air bubbles, then gently swirl with a butter knife or toothpick to marble the top of the loaf.
- Bake in preheated oven for 65-70 minutes or until a toothpick in the center of the cake comes out clean. Allow to cool in pan for 15 minutes, then remove to a wire rack to cool completely.
