Recipe: Chocolate Chip Marble Coffee Cake (using sour cream and mini chocolate chips)

CHOCOLATE CHIP MARBLE COFFEE CAKE

"This recipe combines two of my favorite chocolate-infused cakes--chocolate chip tea cake and chocolate-swirled coffee cake. The chocolate chips are chilled in the freezer while the cake is prepared, which keeps them from melting when they are combined with the batter. You create a marbling effect by sprinkling cocoa, cinnamon, and sugar over the batter and stirring just enough to make streaks but not to blend them in."

1 1/2 cups (12 ounces) mini-chocolate chips
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups cold sour cream
2 eggs
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3 cups flour
3 tablespoons packed dark brown sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon ground cinnamon

Place the chocolate chips in the freezer until ready to use. Preheat the oven to 350 degrees F. Spray a heavy, nonstick 10-inch Bundt pan with spray shortening and set aside.

In a large, heavy saucepan over medium heat, begin melting the butter, stirring occasionally. When it is half melted, remove from the heat and stir until it is completely melted.

Stir in the sugar, vanilla, salt, sour cream, and eggs. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir thoroughly. Stir in the flour and beat until thoroughly blended. Stir in the chocolate chips.

Sprinkle the top of the batter with the brown sugar, cocoa powder, and cinnamon. Stir briefly - five strokes and no more. Pour and scrape the batter into the prepared pan.

Bake for 45 to 50 minutes, or until a tester inserted in the middle comes out with just a crumb clinging to it. Cool on a rack for 5 minutes. Unpan and cool on the rack for at least 10 more minutes.

Makes 1 (10-inch) Bundt cake, 12 servings
Source: One-Pot Chocolate Desserts by Andrew Schloss with Ken Bookman