Heat cream in a small saucepan over medium-high heat until it comes to a simmer. Remove from heat.

Add chocolate chips to cream and whisk until chocolate is completely melted. Set aside to cool until needed.

Preheat oven to 350° Fahrenheit.

Spray a 10 inch false bottom tube pan with nonstick cooking spray. Set aside.

In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt until well blended. Set aside.

In the bowl of an electric mixer, using the paddle attachment, cream butter and sugar on medium speed until light and somewhat fluffy.

On low speed, add eggs, one at a time, making sure each one is incorporated before adding the next.

On low speed, add approximately one third of the dry ingredients and blend until well combined.

Add one half of the sour cream and blend well, stopping the machine occasionally to scrape down the sides of the bowl.

Add another third of the dry ingredients and blend well.

Add the remaining sour cream followed by the remaining dry ingredients. Blend until well combined. Do not overmix.

Pour half the batter into the greased tube pan, smoothing it using an offset spatula.

Using a tablespoon, drizzle approximately 4 heaping spoonfuls of fudge on top of the batter in 1 or 2 circles forming thick chocolate lines.

Using a rubber spatula, drop the remaining batter gently over the fudge. Using an offset spatula smooth out batter, trying not to mix it into the fudge.

Drop 4 more tablespoons of fudge in a circle over the batter. You may have extra fudge. Save for another use or serve, warmed, over ice cream.

Using a butter knife, make cuts through the center of the pan near the tube to the outside rim of the pan and pull the knife out.

Rotate pan and repeating cutting into the batter every 1 ½-2 inches all around the pan. Do not mix fudge into the batter. The batter should look marbled.

Cool in pan. Gently cut around pan rim and tube with a long thin knife to loosen from pan sides. Remove onto a serving platter.