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Preheat oven to 350 degrees F (177
degrees C) and place rack in center of oven.
Butter, or spray with a non stick spray, a 10
inch (25 cm) bundt or tube pan.
In a stainless steel bowl, over a saucepan of
simmering water, melt the semisweet chocolate with the coffee. Remove from heat
and set aside.
In a separate bowl
sift together
the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In bowl of electric
mixer, cream the butter. Gradually add the sugar and continue to beat
until the mixture is light and fluffy (about 5 minutes).
Add beaten eggs, one at a time, mixing well after each addition.
Beat in the vanilla extract and sour cream.
With the mixer on low speed
alternately add the flour mixture and the milk to the batter, in three
additions, beginning and ending with the flour.
After preparing the batter,
pour half of the batter into a separate bowl. Stir the melted chocolate into one half of
the batter, mixing well. Place the batter into the prepared pan by
alternating spoons of vanilla batter and chocolate batter. Then, with
the end of a wooden spoon,
gently draw swirls through the batter to marbleize it. Don't over mix or you won't have that wonderful marble affect.
Bake for
about 50 - 60 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and place on a wire rack to cool for about 10 minutes before
removing the cake from the pan to cool completely. Serve warm or at room
temperature. This cake will keep for a couple of days at room temperature
or it can be frozen.
Adapted from:
Yard, Sherry. 'The Secrets of Baking'. Houghton Mifflin Company. New
York: 2003.
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