Ingredients:

  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1/2 cup (120ml) neutral oil
  • 1 cup (240ml) milk
  • 2 cups (250g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1 tsp (5g) vanilla extract
  • 1/4 tsp (1g) salt
  • 3 tbsp (22g) unsweetened cocoa powder
  • 2 tbsp (30ml) milk
  • 1 tbsp (12g) melted butter

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease the Bundt pan thoroughly with butter or oil and dust with a light coating of flour, tapping out the excess.
  2. In a large bowl, beat the sugar and eggs together until the mixture is pale and slightly thickened. Stream in the oil and milk while mixing on medium speed.
  3. Sift in the flour, baking powder, and salt, then stir with a spatula just until the streaks of flour disappear. Fold in the vanilla extract.
  4. Pour about one-third of the vanilla batter into a separate small bowl. Whisk in the cocoa powder, extra milk, and melted butter until the batter is smooth.
  5. Spoon the vanilla batter into the prepared pan first. Drop large dollops of the chocolate batter on top of the vanilla. Use a butter knife or a skewer to gently swirl the chocolate through the vanilla in a figure-eight motion.
  6. Bake for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean and the edges have pulled slightly away from the pan.
  7. Let the cake cool for 10 minutes before inverting it onto a wire rack.