Ingredients
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1 cup sugar
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1/2 cup unsalted butter, room temperature
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 (8 ounce) container sour cream (I used nonfat plain yogurt)
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1 teaspoon vanilla extract
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2 large eggs
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2 ounces semisweet chocolate, grated
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1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- Butter and flour a 9 by 5-inch loaf pan. Lightly tap out excess flour.
- Using an electric mixer, cream the sugar and butter together in a large bowl until light and fluffy.
- Lower the mixer speed, and stir in the flour, baking powder, baking soda, and salt. Beat just until blended.
- Add the sour cream and vanilla and beat just until well combined and smooth.
- Beat in the eggs just until well blended.
- Spread half of the batter into the pan.
- In a small bowl, mix the grated chocolate and cinnamon together.
- Sprinkle half of the chocolate mixture over the batter.
- Top with the remaining batter.
- Sprinkle the rest of the chocolate mixture over the top.
- Using a knife, carefully swirl in the chocolate mixture to marbleize.
- Bake until a toothpick inserted into the center comes out clean, about 55 minutes.
- Place pan on a wire rack and let the cake cool for 10 minutes.
- Run a knife around the edges of the pan, then turn out onto the rack to cool completely.
- (The cake be prepared 1 day ahead. Wrap well in foil and store at room temperature).