Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all areas are covered.
• Using a mixer, whip the softened butter and sugar until creamy. Add the vanilla extract and mix well.
• Add eggs one at a time, mixing until fully incorporated.
• In a separate bowl, mix the gluten-free flour and salt.
• Alternately add the dry mixture and milk to the batter, starting and ending with the dry mixture.
• Separate 1/3 of the batter and mix it with cocoa powder dissolved in boiling water and melted chocolate.
• Layer the vanilla batter, then the chocolate batter, and finish with the remainder of the vanilla batter in the bundt pan.
• Gently swirl the batters with a knife for a marbled effect without overmixing.
• Bake for about 60 minutes or until a toothpick inserted comes out clean.
• Let the cake cool for 20 minutes, then invert onto a wire rack to cool completely.