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1
Preheat the oven to 350 degrees.
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2
Grease a 9-inch tube pan and coat with the bread crumbs.
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3
To make the cake: Sift together the flour, baking powder, 1/2 teaspoon baking soda, salt and 1 2/3 cups of sugar.
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4
Add the butter and mix with a wooden spoon until well blended; do not beat.
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5
Combine the buttermilk and vanilla and stir into the flour mixture, until just blended.
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6
Add the eggs and beat until just mixed in.
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7
Set aside.
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8
Melt the 1 ounce chocolate.
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9
Add the remaining 1/4 teaspoon baking soda and tablespoon sugar and 2 tablespoons very hot water.
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10
Mix together until just blended.
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11
Fold 1/4 of the batter into the chocolate mixture.
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12
Alternate the yellow and chocolate batters in the prepared tube pan, then run a knife through the batter to marble it.
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13
Bake for about 45 minutes.
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14
Start checking the cake after about 35 minutes; the cake should be a little soft in the middle, just barely bouncing back when touched.
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15
Remove and let cool 30 minutes.
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16
Unmold onto a platter.
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17
To make the icing: Combine the cream cheese and melted chocolate.
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18
Stir in the confectioners' sugar.
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19
If the mixture is too stiff, thin with a little milk to bring it to a spreadable consistency.
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20
Spread the icing on the top and sides of the cooled cake.
