PREPARE THE DARKER CHOCOLATE BATTER
Scoop 2 ½ cups of batter into a medium sized bowl. Measure out 4 tablespoons of the liquid cocoa mixture and mix into the batter until blended. Pour into the prepared bundt pan and smooth with back of a spoon.
PREPARE THE LIGHTER CHOCOLATE BATTER
Using a different bowl, add 2 ½ cups of batter and add the remaining 1 tablespoon of the cocoa mixture. Stir until blended and pour into the bundt pan, smoothing it over the first layer of batter with the back of a spoon.
VANILLA BATTER
Add the remaining cake batter to the bundt pan & smooth with the back of a spoon for the vanilla layer
Bake at 325 degrees for 1 hour and 5 minutes or until a toothpick comes out clean or with just a few crumbs attached. Allow the cake to cool in the pan on a wire rack for 10 minutes before turning out.
CHOCOLATE GLAZE
Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is almost completely melted.
Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. Cool the ganache to desired consistency for dripping. We like to apply the drip using a disposable piping bag with the tip snipped away.
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