“Velvet” Brownie Swirl Cake

For the velvet cake:

Preheat the oven to 350 F. Grease and flour a 12-15 cup bundt pan and set aside.

Put the oil, buttermilk, eggs, vinegar and vanilla into a mixing bowl and use an electric mixer to beat on low until well combined. Set aside.

In a separate bowl, sift the flour, sugar, baking soda, baking powder, salt and cocoa together. Slowly add them into the wet mixture and mix until just combined. Scrape the sides of the bowl and mix again. Set aside.

For the brownie batter:

Separate out 1 2/3 cup of the cake batter. Whisk 3 tablespoons of cocoa powder and the melted chocolate into the batter. Set aside.

Pour 2/3 of the remaining velvet batter into the bundt pan.

Add the brownie batter to the bundt pan and gently smooth over the top to cover all areas. Do not swirl.

Pour the remaining 1/3 of the velvet batter over the brownie batter.

Bake for 55-65 minutes until set in the middle. After 55 minutes check the center with a wooden skewer. If it comes out clean, the cake is done.

Allow the cake to cool for at least 20 minutes in the pan. Then carefully flip it out onto a cake plate. Allow it to cool completely before adding the glaze.

For the glaze:

In a medium-sized bowl, whisk 6 tablespoons of heavy cream with the powdered sugar and vanilla. If the mixture is too thick to pour add a little more cream, until it is thick and slow pouring.

Drizzle the glaze over the top of the cake with a spoon or whisk. Allow the glaze to dry before covering.