Sift together flour, baking soda, baking powder, salt and Saco Cultured Buttermilk Blend.
Set aside.
With electric mixer and medium speed, beat the butter, gradually pour in the sugar, and beat until fluffy.
Add the eggs one at a time, beating just to combine.
With mixer at low speed, add the flour mixture alternately with the water and lemon extract.
Starting and ending with the flour.
Scrape two-thirds of the batter into the prepared pan.
Add the sifted Saco Premium Baking Cocoa to the remaining batter in the bowl, and beat until well blended.
Fold in the chopped Saco Chocolate Chunks.
Drop large spoonfuls of the chocolate mixture over the batter in the bundt pan and swirl through the batter with a small spatula to make a marbled effect.
Bake until a cake tester inserted into the center of the cake comes out clean, about 70 minutes.
Set on rack to cool for 20 minutes, remove from pan and cool completely.
Glaze
Melt the chocolate and butter in microwave set at half power for two minutes; stir.
Add more time if necessary.
Whisk in the corn syrup and the brandy stirring until smooth.