Cocoa and Vanilla ciambella (bundt)

 Cocoa and Vanilla ciambella (bundt)



Much ❤️

3 eggs

200 gr (1 cup) of caster sugar

225 gr of self-raising flour

60 ml (1/4 cup) of grape seed oil (or lightly scented olive oil)

125 gr (1/2 cup) of Greek yogurt

1 teaspoon of vanilla extract

2 tablespoons of bitter cocoa powder

2 tablespoons of warm water

How To

1. Whisk eggs and sugar until pale and creamy.

2. Add the oil , Greek youghurt and the vanilla

3. Gently fold in the flour , well sifted. Mix until the batter is combined.

4. Pour 2/3 of the mix into a ring-cake tin (I used a silicon one so I didn’t have to grease it.). 5. Add 2 tablespoons of bitter cocoa and the water to the remaining cake batter and mix until smooth.

6. Dollop the cocoa mix on top of the vanilla mix and , using a fork or a chopstick, swirl the two batters together.

7. Bake in a preheated 170 C (340 F) oven for about 40/45 minutes, or until a skewer comes out clean. Let the cake cool in its tin for about 15 minutes, then gently release and keep cooking on a rack for one hour before serving.


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