A tender marbled cake using sour cream for moisture and cocoa for contrast.
80 gButter
3 eggsChicken eggs
150 gSour Cream
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2 tbspWater
1.5 cupsFlour
0.5 cupSugar
20 gCocoa powder
6 gBaking Powder
To tasteSalt
Cream butter and sugar until pale, then beat in the eggs one at a time.
Fold in flour, baking powder, a pinch of salt, and sour cream to make a thick batter.
Mix one third of the batter with cocoa powder and water.
Layer both batters into a pan and swirl lightly with a knife.
Bake at 175C / 347F for 38 minutes until a skewer comes out clean.