Marbled Chocolate Pound Cake

Ingredients

2 cups (252 g) AP flour
1½ t baking powder
½ t baking soda
½ t baking soda
8 T (110 g, 1 stick) unsalted butter, room temperature
1¼ cups sugar
4 eggs
1 heaping t ground vanilla beans (use extract as sub if necessary)
¾ cup full fat sour cream
4 oz semisweet chocolate (60%), melted
2 T liquor of choice (original recipe calls for bourbon, I usedChocolate Chili Crave)

Instructions

Preheat the oven to 325 F. Grase and flour a 9 inch (10 cup) bundt pan. Set aside.
Whisk together the flour, baking powder, baking soda and salt. Set aside.
Cream the butter until creamy. Add the sugar in 4 additions, beating until fluffy. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, one at a time, beating well after each one. Scrape down the sides and bottom of the bowl. Beat in the ground vanilla beans.
Slowly mix in the flour mixture and sour cream in 3 and 2 additions respectively, alternating, beginning and ending with the flour mixture. When it is mixed in, remove 1½ cups of the batter into a medium sized bowl.
Mix the liquor into the melted chocolate, and then mix that into the 1½ cups of batter.
Scrape the vanilla batter into the prepared bundt pan. Smooth the top so that it is even.
Dollop the chocolate batter by spoonfuls on top of the vanilla batter. Make sure it is fairly even--I like to keep it from the edges also if possible so that the chocolate center is a surprise.
Once dolloped, use a butter knife or chopstick to swirl the batters together.
Bake for 50-60 minutes, until the cake has risen, is browned, and has started to pull away from the sides of the pan. Insert a cake tester into the center of the cake and make sure it comes out clean or with only a few crumbs attached.
Remove the cake from the oven and let cool for 10 minutes on a cooling rack in the pan. Then invert the cake onto a cooling rack and let it finish cooling completely.