Marble Cake - Bundt Cake style

Ingredients:

For the Cake:

* 3/4cup Semi-sweet Chocoalte Chips 

* 1/2cup Cocoa Powder 

* 2 + 1/2cups Granulated Sugar 

* 1/2cup Water 

* 1cup Buttermilk 

* 4 Eggs 

* 2tsp Vanilla Extract 

* 3cups All Purpose Flour, spooned and leveled 

* 1tsp Baking Powder 

* 1/2tsp Baking Soda 

* 3/4tsp Salt

* 1cup Unsalted Butter, at room temperature 

For the Glaze:

* 5tbsps Unsalted Butter 

* 3/4cup Granulated Sugar 

* 1/4cup Water 

* 2tsp Vanilla Extract 

Directions:

1. Prepare a 10 inch bundt cake pan, by spraying it with cooking spray, and then very lightly flouring it. Pre heat oven to 325degrees F. 

2. In a pan over medium heat, combine the water, 1/2cup sugar, cocoa powder and mix until heated and the sugar has melted. Take off the heat and add in the semi-sweet chocolate, whisking well until fully melted. Set aside. 

3. Whisk together the buttermilk, vanilla and eggs, and set aside. 

4. In the bowl of the stand mixer (with paddle attachment), combine the flour, baking powder, salt, baking soda and the rest of the sugar and beat on low for a minute, until well mixed together. 

5. Now add the butter, and half of the buttermilk mixture to the flour and beat on low until the dry ingredients become moistened and take on a crumbly texture. Add in the remainder of the buttermilk mixture, and beat on low for another miniute, scraping down the sides and the bottom of the bowl. 

6. Turn the beater to medium, and beat for an additional 2 minutes, scraping the bowl with a rubber spatula, ensuring the mixture is mixed all through with no clumps, and looks creamy. 

7. Add 2 cups of the mixture into a separate bowl, and pour in the chocolate mixture, whisk well to combine. 

8. Of the remaining cake batter, pour half into the prepared bundt cake pan; then pour in the chocolate mixed cake batter over top. Then pour in the remainder of the cake batter over top. Using a long spoon, or knife swirl the batters together. Go twice through the pan (do not over swirl). 

9. Bake at 325degrees for 1hour, or just over (5 minutes). An inserted toothpick should come out clean. 

10. Just prior to taking the cake out of the oven, make the glaze by combining the butter, sugar, vanilla and water in a pan, over medium heat. Bring the mixture to a boil, reduce heat and leave to simmer (until sugar melts), stirring consistently. 

11. Once the cake has baked, place it on a wire rack. Using a tooth pick, punch some holes in the bottom of the cake (not too many, but enough for the cake to soak in the moisture of the glaze). Pour (spoon) half the glaze over the bottom, leaving time for the cake to gradually absorb the moisture. Leave for at least half hour to cool, in the pan. 

12. Invert the cake on to a plate and slowly pour the remainder of the glaze, very gradually letting the cake soak in the glaze. If you pour too fast the glaze will pool at the bottom of the plate. Leave for another hour or more to cool. Cut and serve (best with a serrated edge knife). 

 On   @sugarandspiceathome  &@sugarandspiceathome