when i know that i need to sift dry ingredients, i place a mesh strainer over a bowl and place all the ingredients to be sifted in it.  then i sift it into the batter a portion at a time.  the bowl makes it easier to contain and the stuff that falls through the strainer can be dumped in without the hassle of lifting paper…

 swirling the batters carefully, so that you do not remove the grease/flour layer from the pan, is best done with a small spoon.  gently insert the spoon and stir and lift small quantities of batter to marbleize it.

and that meeting i took the cake to-this was all that was left; two skinny slices of heaven…so this is in this weeks food52.com contest for your best chocolate and spice.  and as always, if you bake one, send me a photo and i will post it here!  bake on my friends, bake on…