Description
A stunning and deliciously moist bundt cake with beautiful swirls of vanilla and chocolate batter.
Ingredients
Scale
For the Crust:
- 225g softened unsalted butter
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 level tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
- 2 level tbsp cocoa powder
- 2 tbsp hot water
Instructions
1. Prepare the Crust:
- Preheat the oven to 160°C (140°C fan)/Gas 3. Grease and flour a 2.4 litre ring mould tin.
- Beat the butter, sugar, eggs, flour, baking powder, milk, and vanilla together until smooth and well combined.
- Spoon half of the mixture into a separate bowl. In a small cup, mix the cocoa powder and hot water into a smooth paste. Fold this paste into one half of the cake batter.
- Alternately spoon the vanilla and chocolate mixtures into the prepared tin. Gently swirl the two batters together with a skewer or knife to create a marbled effect.
- Bake for 35-40 minutes, or until well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.