To prevent sticking, the bundt pan (also known as a kugelhopf pan) is greased with butter and then a dusting of cocoa powder. It’s into this pan that the two batters are now poured, in six alternating layers. This process is very similar to making a marble cake however, unlike a marble cake, we won’t be drawing a skewer through the batter to create a marble pattern. Instead, the bundt pan is tapped to remove any bubbles, and then the natural effects of gravity and heat are allowed to act upon the batter, causing it to swirl into more subtle shapes that resemble tiger stripes.