This beautiful cake will keep for 3 days in an airtight container or freeze for up to 3 months. If freezing, decorate after defrosting.
Preparation: 20-25 minutes plus cooling
Cooking: 40-45 mins
250g self-raising flour
Pinch of salt
250g caster sugar
250g unsalted butter, at room temperature
4 large whole eggs, beaten
1 tsp vanilla bean paste or vanilla essence
80g milk chocolate
80g dark chocolate
20g milk chocolate, melted
20g dark chocolate, melted
2 tbsp icing sugar
Preheat oven to 180°C.
Cream the butter and sugar until smooth and fluffy either by hand or in a food processor.
Gradually add the beaten egg to the butter mixture together with vanilla bean paste.
Sift the flour and salt and fold into the mixture stirring until it has formed a smooth cake batter — with no lumps.
Melt the 80g each of dark and milk chocolate then leave to cool for 5 minutes.
By hand gently fold the melted chocolate into the cake mixture — do not over beat as you want to achieve a marble effect running throughout the mixture.
Spoon the mixture into a non-stick 10 inch (25cm) fluted ring bundt cake pan.
Bake in the pre-heated oven for 40-45 minutes, test with a knife to see if it comes out clean.
Leave to cool for 30 minutes, then tip out onto a cooling rack.
When the cake has cooled, drizzle the remaining melted chocolate.
Serve sprinkled with sifted icing sugar.