Grease a bundt pan with lots of butter. Preheat oven to 350 degrees.

In a small bowl, melt the butter, chocolate and honey over hot water. Stir well. Add the honey and sprinkle 1/4 tsp of the baking soda on top. Mix completely. Dissolve the instant espresso in the boiling water and add to the chocolate mix. Set aside. The mixture will thicken a little as it sits.

In a medium sized bowl, sift the baking mix, baking powder, baking soda, salt, nutmeg and pudding mix three times (or use a triple sifter once). Set aside.

Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 minute. Add the sugar 1 tablespoon at a time, taking about 4 minutes to blend it well.

Add the egg, blend for 30 seconds. Scrape bowl. Add the vanilla and blend for 30 seconds.

With the mixer on low, add the coconut yogurt. Once incorporated, add about half of the dry ingredients. Once incorporated, add the rice milk. Add half of what is remaining of the dry, mix. Add the sour cream, mix and then the remaining dry. In other words, alternate between the dry and wet. Mix JUST until incorporated after each addition. Scrape the sides of the bowl as necessary. Add the vinegar and mix.

Remove one generous cup of the batter and add to the chocolate mixture. Blend the two together by gently folding.

To Layer the Batters: Spoon about half of the remaining vanilla into the bottom of the prepared pan. Smooth the batter. Using a tablespoon, drop one half of the chocolate batter around the pan. With the bottom of a tablespoon, smooth the chocolate batter over the vanilla. Top with a second layer of vanilla, setting aside about a cup for the last layer. Spread the batter evenly. Next, add remaining chocolate batter, smooth. Repeat with remaining vanilla batter. You should have 5 layers - 3 vanilla and 2 chocolate.

To marbleize, insert a table knife into the batter with the tip almost touching the bottom. Lift the knife up and gently fold the batters together. Repeat, going around the pan in 2 inch intervals for a total of ten times. Smooth the top of the batter.

Bake cake for 55 to 65 minutes. A toothpick or piece of uncooked spaghetti inserted into the cake should come out dry.

Remove pan from oven and let cool in pan on a rack for 15 minutes. Place wire rack on top of the pan and carefully invert. Let the cake stand about 30 seconds and then carefully remove pan. Allow cake to completely cool.

Dust the top lightly with powdered sugar or glaze with 1/2 of the chocolate ganache recipe on the site.