Red Currant Bakery

Make the Cake batter
Place a rack in the oven just below the center.
Preheat the oven to 350 F (or 325 F if baking convection).
Melt the 75 grams of semi sweet chocolate and set aside to cool while you prepare the rest of the batter.
In the bowl of a stand mixer, whisk together the flour, baking soda and baking powder.
Add in the sugar, eggs, butter, vanilla extract, and sour cream. Using the paddle attachment, on high speed, beat together all the ingredients for 2 minutes – until light and fluffy.
Scrape down the sides of the bowl as needed.
Pour half of the batter into a medium bowl. Then add the melted chocolate and cocoa powder & milk to the batter that is still in the stand mixer bowl.
Beat on high once more to combine all the ingredients. Scrape the sides of the bowl and mix again, just briefly.
Bake the Cake
Grease a bundt pan with a baking spray. I prefer the ones with flour in them because they tend to work better to prevent the cake from sticking.
Using a 1/4 cup scoop – scoop about 4 scoops of the vanilla batter into the bundt pan, evenly spaced.
Then scoop 4 scoops of chocolate batter and place them in between the vanilla scoops.
For the next layers, repeat these steps but alternate so that chocolate is stacked on top of vanilla and vice versa.
Once all the batter has been used up, smooth out the top with a rubber spatula. Bake on the pre-placed rack for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. After 30 minutes, rotate the cake 180 degrees to ensure even browning.
Once the cake is finished baking, let it cool for 10 minutes before trying to flip it out of the pan.
When you are ready to turn it out of the pan, place a cooling rack over the pan. Hold onto the bundt pan and the cooling rack and flip in one smooth motion. You should hear the cake gently fall out of the pan and onto the cooling rack.
Leave the cake to cool fully before glazing it.
Chocolate Ganache Glaze
Finely chop a 4 oz bar of semi-sweet chocolate into small shards and add it to a heat safe bowl.
Heat the heavy cream in a pot, just until it comes to a boil – you can also microwave it.
Once the cream is hot, immediately, pour it over the chopped chocolate.
Let the mixture sit for 1 minute, then whisk the chocolate and cream together until they are one smooth glaze.
If the ganache seems too runny, just let it sit out at room temperature (stirring occasionally) for 10 minutes. This will help cool it down and thicken before pouring it on a cake.