Instructions
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Preheat the oven to 350°F (180°C).
In a medium bowl, sift the flour, salt, baking soda and baking powder and set aside.
In a small bowl, mix the cocoa powder and sugar together. Set aside.
In a large bowl, using an electric mixer, beat the oil and sugar together for one minute. Add the eggs, one at a time, beating well, until the mixture is light, about 3 minutes.
Fold half of the flour mixture into the oil mixture. Stir in the buttermilk and vanilla, then fold in the remaining of the flour mixture until well-mixed.
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Remove one cup of the batter and add it to the cocoa and sugar mixture and mix well. Set aside.
Liberally coat a bundt cake pan with spray oil. Then pour the vanilla batter into it. Drop the chocolate batter by the spoonful into the vanilla batter then swirl it all together. Let the cake sit for 3-5 minutes so the chocolate can settle at the “bottom”.
Bake for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
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Let the cake rest in the bundt pan for 10 minutes. Then slowly, holding the edges of the bundt pan, shake it just a little so as to loosen the cake from the pan.
After an additional 10 minutes, turn the cake out of the pan to cool on a wire rack.
Share it. Enjoy it. Delight in it.
