4 ounces bittersweet chocolate, chopped and melted
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
For truffle center, heat cream to just below a simmer and pour over chopped chocolate.
Stir to melt and then chill until firm, about 3 hours.
For the cake: Heat oven to 300 degrees F and grease and flour a 12-cup Bundt
Beat butter and sugar together with electric beaters until light and fluffy.
Add eggs, one at a time, mixing well after each addition. Beat in sour cream and
Sift flour, baking powder, baking soda and salt and add to cake in three additions,
mixing gently after each addition.
Remove 3/4 cup batter and set aside. This is extra batter for a cook's treat.
Remove 2 cups of batter and stir in melted bittersweet chocolate. Stir dark chocolate
chips into white cake batter and stir white chocolate chips into dark batter. To
assemble, layer half of the 2 cake batters into prepared Bundt pan. Run a knife
through to swirl gently.
Roll and shape chilled chocolate into "truffles" and lay side-by-side
in a circle around the Bundt pan. Top with remaining batters and run knife through
to swirl gently.
Bake cake for 50 to 60 minutes, until a tester inserted in the center of the
cake comes out clean. Allow cake to cool for 20 minutes before turning out to cool
For the remaining 3/4 cup batter, scoop into greased and floured muffin cups.
Bake for 20 to 25 minutes at 300 degrees F or until a wooden pick inserted in
the center of the cake comes out clean.
Allow cake to cool completely before slicing. You will unveil a beautiful truffle
center in each slice!