Ingredients
Method
- Preheat the oven to 180° C. Grease and flour a bundt pan of approximately 25 cm in diameter.
- Place the cocoa and chocolate chips in a heat resistant bowl, add the boiling milk and let stand for 3 minutes. After this time, mix with a fork until smooth and without lumps.
- In a medium bowl, sift the flour with the baking powder, baking soda, salt and set aside until needed.
- Separately, in a large bowl, cream the butter and sugar with an electric mixer for 3-4 minutes until the mixture lightens and fluffs slightly.
- Add the eggs one at a time, beating 30 seconds after each addition, until fully incorporated. Add the vanilla extract and beat for 30 seconds more.
- Add the flour mixture alternately with the buttermilk in three additions, beginning and ending with the flour. Beat for 30 seconds more until smooth and homogeneous.
- Pour 2 1/2 cups of the mixture into another bowl, add the chocolate mixture and mix with the same mixer for 30 seconds until everything is well blended.
- Pour half of the vanilla mixture into the bundt pan and spread it all over the base with a spoon. Then add half of the chocolate mixture and spread again with a spoon.
- Repeat the process until the mixtures are finished and then, with a wooden stick or dull knife, swirl the mixture in a zig-zag motion to form the marbling. The movement should be done only three times around the entire mold.
- Bake at 180° C for approximately 1 hour until a wooden toothpick comes out clean and the pancake is lightly browned.
- Once the pancake is ready, let it cool in the mold and then take it out and let it cool completely. Finally, sprinkle with a little powdered sugar if desired.