Marble Bundt Cake
For truffle centre, heat cream to just below a simmer and pour over chopped chocolate. Stir to melt and then chill until firm, about 3 hours.
To assemble, layer half of the 2 cake batters into prepared bundt pan. Roll and shape chilled chocolate into “truffles” and lay side-by-side in a circle around the bundt pan. Top with remaining batters and bake as per recipe.
Allow cake to cool completely before slicing. You will unveil and beautiful truffle centre in each slice!
Preheat oven to 300 degrees F. and grease and flour a 12-cup bundt pan.
Beat butter and sugar together with electric beaters until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in sour cream and vanilla. Sift flour, baking powder, baking soda and salt and add to cake in three additions, mixing gently after each addition.
Remove ¾ cup batter and set aside. This is extra batter for a cook’s treat.
Remove 2 cups of batter and stir in melted bittersweet chocolate. Stir dark chocolate chips into white cake batter and stir white chocolate chips into dark batter. Dollop the different batters into prepared pan alternately, and run a knife through the cake once, swirling the batter just a little. Bake cake for 50 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. Allow cake to cool for 20 minutes before turning out to cool completely.
For the remaining ¾ cup batter, scoop into 2 to 3 greased and flour muffin cups. Bake 20 to 25 minutes (300 degrees F.) or until a tester inserted in the centre of the cake comes out clean.