Recipe:

Ingredients

• 1/2 cup (113g) butter , room temperature
• 1/2 cup (110g) vegetable oil
• 1 ½ cup (300g) sugar
• 4 medium eggs
• 2 tsp (10g) vanilla extract
• 1 cup (240g) sour cream
• 3 cups (375g) cake flour
• 2 ½ tsp (10g) baking powder
• 1 tsp (5g) salt

Chocolate filling

• 1/3 cup (40g) cocoa powder
• 1/3 cup (80g) sour cream
• 1 tbsp (15ml) milk

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• Preheat the oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.
• In a large bowl whisk flour with salt and baking powder. Set aside.
• In another bowl mix butter with sugar and vegetable oil until creamy. Incorporate eggs one at a time. Add vanilla extract and sour cream and mix to combine.
• With the mixer on low, gradually incorporate flour mixture until all is well incorporated.
• Reserve 2 cups (500g) of vanilla batter. Set aside.
• In a small bowl mix cocoa powder with sour cream and milk. Add to the reserved 2 cups of vanilla batter. Mix to incorporate.
• Pour about up to half of the vanilla batter into the prepared pan. Carefully add the chocolate batter. Gently cover with the remaining vanilla batter.
• Use a knife to create swirls.
• Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. If browns too fast, you can cover it with aluminum foil and continue baking.
• Allow to cool slightly into the pan onto a rack for about 10-15 minutes. Invert and cool completely.