For the dough, mix the flour, baking powder and baking soda and sift into a mixing bowl. Add sugar, vanilla sugar, eggs, butter or margarine and sour cream. Process the ingredients into a smooth dough in 2-3 minutes with a hand mixer (whisk) on the highest setting.
Put half of the batter in a second bowl; Stir in half of the milk and cocoa.
First fill the dark dough into a greased, floured loaf pan (approx. 30 cm), then spread the light dough on top. Pull a fork through the layers of dough in a spiral shape, creating a marble pattern.
Bake at 180 ° C (top / bottom heat) for approx. 60 minutes. Baking times can vary greatly depending on the oven.
Let the cake stand in the tin for 10 minutes, then remove it from the tin and let it cool on a baking rack lined with baking paper. Decorate with couverture if you like.
Note: The dough can of course also be filled in other shapes - e.g. a bundt cake pan.
Tip: Replace half of the sugar with powdered sugar, this will make the cake structure even finer.
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