Preheat the oven to 350°F/180°C.
Grease a loaf pan with butter and set aside.
In a large bowl cream butter and sugar. Add sour cream and beat until incorporated. Next add the flour, baking soda and salt and continue to mix. Add the eggs one at a time while continuing to beat. Finish off the batter by adding the vanilla.
Remove 1 cup of the batter and place into a small bowl. Add the cocoa powder to the batter and mix until it is a rich dark chocolate color.
Add ⅔ of the loaf batter to the bottom of the greased loaf pan. Add dollops of the chocolate swirl batter evenly across as the next layer. Top with the remaining batter and smooth the top with a spatula. Drag a dull knife or chopstick through the center of the loaf pan and swirl the chocolate batter through in a creative pattern making sure the chocolate is exposed on the top of the loaf.
Bake for 50-60 minutes or until a toothpick comes out clean.
Preheat the oven to 350°F/180°C.
Grease a loaf pan with butter and set aside.
In a large bowl cream butter and sugar. Add sour cream and beat until incorporated. Next add the flour, baking soda and salt and continue to mix. Add the eggs one at a time while continuing to beat. Finish off the batter by adding the vanilla.
Remove 1 cup of the batter and place into a small bowl. Add the cocoa powder to the batter and mix until it is a rich dark chocolate color.
Add ⅔ of the loaf batter to the bottom of the greased loaf pan. Add dollops of the chocolate swirl batter evenly across as the next layer. Top with the remaining batter and smooth the top with a spatula. Drag a dull knife or chopstick through the center of the loaf pan and swirl the chocolate batter through in a creative pattern making sure the chocolate is exposed on the top of the loaf.
Bake for 50-60 minutes or until a toothpick comes out clean.
