The Bottom Less Pit

Make the Cake batter
Place a rack in the center of the oven.
Preheat the oven to 350 F.
Melt the 60 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.
Try not to let the milk touch the melted chocolate if the milk is cold because it will create hard, set chocolate.
Beat on high once more to combine all the ingredients. Scrape the sides of the bowl and mix again, just briefly.

Bake the Cake
Lightly grease a loaf pan then line the pan with a rectangle of parchment paper that goes down one long side, across the bottom and then back up the other side.
Using a 1/4 cup scoop – scoop the vanilla batter into the bottom of the pan. Cover about half of the bottom of the pan, evenly spacing the vanilla batter so there are gaps for the chocolate batter to sit in between.
Then scoop the 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 in the preheated oven for 55 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 and bake for another 25 minutes.
Once the cake is finished baking, let it cool for 10 minutes before using the parchment paper to carefully lift it out of the pan and place on a wire rack to cool fully before moving onto the whipped chocolate ganache.
Whipped Chocolate Ganache
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.
Allow the ganache to come to room temperature. If you are in a hurry, place the bowl in an ice bath and whisk the ganache frequently until it starts to thicken.
Once thickened and chilled, use an electric mixer to whisk the ganache. It will lighten in color slightly and it won't double in size but it will grow as air is whipped into it.
Once whipped and the cake is cooled, use a spatula or spoon to scoop the ganache onto the top of the cake and spread.