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Preheat the oven to 180°C.
Place the cocoa powder in a large bowl and whisk in the boiling water to make a smooth paste. Set aside.
Whisk the wet ingredients in a bowl until smooth.
Place the plain flour, cornflour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk to combine.
Whisk the wet ingredients into the dry to form a smooth batter.
Measure 500g of the batter (just under half) into the cocoa mixture and stir until smooth.
Spoon ⅓ of one of the colours into the prepared tin. Spoon ⅓ of the other colour on top. Repeat this two more times so you end up with three layers of each colour.
Drag a skewer or knife through the batter a couple of times to swirl the colours together.
Bake the cake for 60-75 minutes to 98°C internal temperature.
Leave the cake to cool in the tin for 20 minutes then gently turn it out onto a wire rack and leave to cool completely before slicing.