1 cup (240g) butter, softened
2 ½ cups (500 g) sugar
6 eggs, room temperature
1 tsp (5 ml) vanilla
2 ¾ cups (330 g) sifted flour
1 tsp (5ml) salt
1 tsp (5 ml) baking soda
1 cup sour cream (240 ml), room temperature
230 g bitter-sweet chocolate, melted
6 oz (169 g) semi-sweet chocolate
½ cup (120 ml) heavy cream
2 tbsp (30 ml) chopped pecans
Preheat the oven to 350F or 176C degrees. Grease a bundt cake pan with baking spray.
Whisk flour, salt, and baking soda together and keep aside. Cream butter and sugar together in another bowl for 5-7 mins.
Add eggs to butter mixture one at a time and beat well. Add flour to the wet mixture in batches and alter with sour cream. Do not overmix.
Separate half of the batter and add melted chocolate to it. Spoon both chocolate and vanilla batter one by one and layer it. Create swirls with a toothpick or knife then smoothen the batter on top.
Bake for 45-50 minutes and check doneness with toothpick. Take it out and cool down completely then coat it with chocolate glaze for serving.