Vanilla and Chocolate Swirl Cake
1 hour
serves 10
serves 10
A tender yogurt bundt swirled with vanilla and cocoa-espresso batters. Two flavours, one beautiful cake.
Easy
Ingredients
4 eggs
180 g caster sugar
250 g Greek yogurt
120 ml vegetable or light olive oil
1 tsp vanilla paste
250 g self-raising flour
*For the cocoa–espresso batter2 tbsp cocoa powder
3 tbsp strong espresso, cooled
4 eggs
180 g caster sugar
250 g Greek yogurt
120 ml vegetable or light olive oil
1 tsp vanilla paste
250 g self-raising flour
*For the cocoa–espresso batter2 tbsp cocoa powder
3 tbsp strong espresso, cooled
Method
Prepare the tin Grease the Bundt tin thoroughly and lightly flour it, making sure all grooves are coated. Tap out excess flour. Preheat oven to 160°C fan-forced or 175°C conventional.
Make the base batter Whisk eggs and sugar until pale and slightly thickened. Add yogurt, oil, and vanilla, mixing until smooth. Sift in the flour and fold gently until just combined.
Divide and flavour Split the batter into two equal halves. Into one half, mix in the cocoa powder and espresso until smooth. The batter will be slightly looser.
Layer and swirl Pour in vanilla batter, then cocoa batter on top. Run a knife or skewer through the batters 2–3 times to create a swirl. Don't overmix.
Bake Bake for 45–50 minutes, until a skewer inserted comes out clean.
Cool Let the cake rest in the tin for 15–20 minutes, then turn out onto a rack to cool completely.
Prepare the tin Grease the Bundt tin thoroughly and lightly flour it, making sure all grooves are coated. Tap out excess flour. Preheat oven to 160°C fan-forced or 175°C conventional.
Make the base batter Whisk eggs and sugar until pale and slightly thickened. Add yogurt, oil, and vanilla, mixing until smooth. Sift in the flour and fold gently until just combined.
Divide and flavour Split the batter into two equal halves. Into one half, mix in the cocoa powder and espresso until smooth. The batter will be slightly looser.
Layer and swirl Pour in vanilla batter, then cocoa batter on top. Run a knife or skewer through the batters 2–3 times to create a swirl. Don't overmix.
Bake Bake for 45–50 minutes, until a skewer inserted comes out clean.
Cool Let the cake rest in the tin for 15–20 minutes, then turn out onto a rack to cool completely.