2cupsunsalted butter, plus more to grease a 10 x 3.5 inch bundt pan
2 1/2cupsgranulated sugar
3cupsall-purpose flour, plus more to dust the bundt pan
Pinchkosher or coarse sea salt
2tablespoonsgrated orange zest
1/2cupfreshly squeezed orange juice
Confectioners' sugar for dusting
Pre-heat oven to 350 degrees Fahrenheit. Butter a bundt pan and coat with flour, dusting off any excess flour.
In a stand mixer, beat the butter using the paddle attachment on medium-high speed until soft and creamy, anywhere from 2 to 3 minutes. Add the sugar and continue beating until fluffy and puffy.
Combine the flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the eggs with vanilla and sour cream.
Reduce the mixer speed to low, and take turns adding flour mixture and egg mixture. Continue beating until thoroughly combined, scraping down the sides with a rubber spatula if need be. Transfer 1/3 the dough to another bowl, leaving the remaining 2/3 of the dough in the mixer.
In a small bowl, thoroughly combine the hot water and cocoa. With a rubber spatula, fold the cocoa mixture into the 1/3 of the batter set aside in an extra bowl until thoroughly mixed. Set aside.
To the batter left in the mixer, add the orange zest, almond extract and orange juice, and beat until completely mixed.
With two ice cream scoops or measuring cups, alternate dropping the chocolate batter and the orange-almond batter into the bundt pan. When all the batter is in the pan, run a butter knife or a skewer through it to create the marbled look.
Bake the cake for 50 to 60 minutes, until springy to the touch, lightly browned and a toothpick inserted comes out moist, but not wet. Remove the cake from the oven and let cool.
Once cool, run a butter knife around the cake and invert onto a platter. Sprinkle with confectioners’ sugar and serve.