Preheat oven to 175 degrees C, prevent sticking to a large Bundt (round mold with a middle hole) by spreading a layer of butter or cooking oil in the heart of the mold.

In the mixing bowl, add butter and 400g of sugar to beat for about 6 minutes or until the butter turns yellow and become fluffy, reduce the speed of the whisk to the lowest setting, adding in turn each egg into the beat, After adding eggs, remember to beat before adding the next fruit.

Add vanilla and salt to the mixture, turn on the medium setting and beat for about 30 seconds.

Reduce the engine speed to the lowest, then add 1/3 of the flour, beat it, then add 1/3 of the buttermilk, beat well. Continue to do this two more times (1/3 of the amount of flour and 1/3 of the milk each time) until the flour and butter are gone. After the last buttermilk blend, leave the appliance on for another 30 seconds to get a silky smooth texture.

In another bowl, mix 50g sugar, cocoa powder and water. Scoop 1/3 of the cake flour mixture you get in step 3 into the bowl containing this cocoa mixture, mix well.

To create the “zebra” effect, scoop 2 large tablespoons (you can use a spoon) of cake dough in step 3 into the mold, then scoop 1 large spoon of cocoa powder in step 4 above. Repeat this process until the dough is gone. While scooping the dough sometimes you may have to pat it on the mold to spread it evenly in the mold!

Put the cake in the oven for about 70 minutes and then take the cake out of the oven, leave in the mold for 15 minutes before taking the cake out of the mold and let it cool completely, sprinkle with powdered sugar and cocoa powder and cut the cake into small pieces to invite both Enjoy your home!