For a tender and fine crumb, most bakers recommend using buttermilk. Its acidity reacts with baking soda to create a lighter cake while imparting a tanginess to add to the flavor.

We made this marbled cake using our buttermilk, but left out the icing. Bundt cakes, after all, are pretty enough to go without icing, and a simple dusting of confectioner’s sugar will suffice.

The result: a very soft and tender and MOIST cake, which remained delicious even after 4 days.

Recommendation: use UNSWEETENED chocolate for a more dramatic contrast. We used 74% dark chocolate and felt it could have used more bitterness.

For the recipe for this marbled bundt cake, click here.