Marbled Bundt Cake


225g self raising flour
10ml baking powder
225g castor sugar
22g softened butter
4 large eggs
5ml vanilla
100g dark chocolate, melted

For the glaze (optional):
1 cup plain yoghurt
2 cups icing sugar
1tsp vanilla
2 Tbs milk (if needed)
50g chopped chocolate to decorate (optional)


Preheat 180c and grease a Bundt tin. Sift together the flour and baking powder, then add sugar, butter, eggs and vanilla.

Beat well for 5 minutes until well combined.

Mix 1/3 of the batter into the melted chocolate.

Spoon half of the vanilla batter into the Bundt tin, then dollop on half the chocolate batter, then the remaining vanilla and rest of the chocolate batter.

Use a wooden skewer to swirl and mix the batter in the tin to form the marble effect.

Bake cake for 45-50 minutes or until cooked through and a skewer inserted comes out clean.

Once baked, leave the cake to cool in the tin for 10 minutes before unmolding and leaving to cool completely on a cooking rack.

For the glaze: mix together the yoghurt, icing sugar and vanilla, adding some milk if the mixture is too thick. Pour glaze over cooled cake, then decorate with the chopped chocolate.