Ingredients
Scale
- 225g (2 sticks) butter, at room temperature
- 225g (1 cup) caster or granulated sugar
- 225g (1¾ cups) self-raising flour
- 4 eggs, at room temperature
- 2 Tbsp cocoa powder
Instructions
- Preheat oven to 180°C (160°C fan/350°F).
- Mix the butter, sugar, flour and eggs in a stand mixer for 3-4 minutes until all is incorporated. If you don’t have a stand mixer, this can be done by hand or with an electric whisk.
- Split the batter equally into two bowls. In one of the bowls, add the cocoa powder and mix well.
- Grease the Bundt tin well with butter.
- Pour the plain batter into the Bundt tin and then add the chocolate batter on top. Using a blunt knife or teaspoon, swirl them together.
- Bake for 45-55 minutes uncovered. Check if the cake is ready by testing with a skewer; if the skewer comes out clean, the cake is ready.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi