Sour Cream Marble Cake with Chocolate Chips

i always mess up the kitchen real bad on every single occasion i bake.

this time, while trying to cream butter and sugar, all the sugar crystals flew out when i switch on the mixer!!!

AAARRGGGHGHHHH!!!

tiny bits of butter-sugar lumps and sugar crystal were all over the floor, work top and well basically ALL OVER THE PLACE LAAAAA!!!

then i forgot to put back the sour cream into the fridge after measurements. when it went into the mixer, i think it curdle.

*bbbaaaahhhhhhh*

was supposed to be a marble cake, but after all the cleaning up i have done while preparing the batter, lazy me just dump the whole chocolate paste in and stir it up.

hope my next 猫王 cake wont have so much mopping and wiping.


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Ingredients...

Chocolate Paste:
- 3 tbsp cocoa powder
- 3 tbsp hot water

Cake Batter:
- 250g unsalted butter, room temperature
- 350g caster sugar
- 4 large eggs
- 2 & 1/2 tsp vanilla extract
- 210g sour cream
- 420g all purpose flour
- 2 & 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 100g miniature chocolate chips



How to...

1. Preheat the oven to 180C. The generously grease a 12 cup bundt pan.
In a small bowl, mix the cocoa powder and the hot water together to make a smooth paste.

2. In a large mixing bowl, cream the butter and sugar together till light and fluffy. Blend in the eggs and then vanilla. Then add in the sour cream, and scraping the bottom of the mixing bowl to make sure it is evenly combined.

3. Fold in the flour, baking powder, baking soda, salt and blend well. Lastly, mix in the chocolate chips or chopped chocolate chunks into the batter and mix well.
Remove 1/3 of the batter and mix in the chocolate paste in to it.
Spoon in big scoops of vanilla batter into the bundt pan and alternating with some spoons on chocolate batter as well to create the marble effect. Repeat till all the batter has been put in.

4. Place in the oven to bake for 40 to 50 minutes, depending on your oven. Bake till golden brown and the tester comes out clean. If the top of the cake browns too quickly, cover with foil first until done.

Once baked, remove from oven and let cool on rack for 15 minutes, then remove from pan and let cool completely.

it's sooooo soft and fluffy and crumbly! the top was slightly crispy and yet not burnt!
in fact i might consider this as my basic cupcake recipe!!