1C (7.95 oz) (225 gr)unsalted butter,at room temperature
2C (14.10 oz) (400 gr)granulated white sugar
2tsp (0.33 fl oz) (10 ml)vanilla extract
1C (8.10 fl oz) (240 ml)buttermilk
2 3/4C (12.50 oz) (355 gr)all purpouse flour
1 1/2tsp (0.26 oz) (7.5 gr)baking powder
1/2tsp (0.089 oz) (2.5 gr)baking soda
1/2tsp (0.089 oz) (2.5 gr)salt
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.