Chocolate and Vanilla Marble Bundt

That's quite a thick layer of ganache, there.

A lot of things were supposed to happen today...well, some things any way. I went to work and was all finished by 12.30 (yay for me!) and then nothing else was really falling in to place. So I thought I would cheer myself up by doing a spot of baking. Once the cake was in the oven I got a very excellent phone call! So then there was something to celebrate, and then as if by magic - there was a cake!

I opted for a marbled chocolate and vanilla bundt with a nice thick layer of dark chocolate ganache. Death by chocolate? Perhaps! It's your average nice-and-simple 4 egg Victoria sponge with one half laced with vanilla and the other with some chocolate. Easy.

Ingredients:
4 eggs. Weigh them whole and then use that as the weight for the other ingredients
butter, at room temperature
caster sugar
self raising flour

200g dark chocolate, chopped
2 tblsp cocoa
120ml cream
2 vanilla pods/ 1/2 tsp extract

Method:
- Preheat the oven to 180C and grease a bundt/ring tin
- beat the butter until nice and fluffy and then add the sugar and beat till light and fluffy. It's all very fluffy.
- add the eggs one at a time, beating aster each addition. Add in a tablespoon of the flour if it starts to look as though it may curdle.
- Sift in the flour and fold in until everything is mixed in well.
- divide the batter in to two. In one half, add the seeds of a vanilla pod (or two) or 1/2 tsp of vanilla extract. In the other half, mix in the cocoa and then melt 50g of the chocolate in a heat proof bowl over boiling water. Add this to the chocolate half and stir to combine. 
- add both sets of batter in to the tin as you like. Swirl it around a bit with a knife. Bake for 30 minutes or until a skewer comes out clean!
- once baked, leave in the tin for 5 mins and then turn out on to a wire rack.
- heat the cream in a sauce pan until it starts to come to the boil. Add the rest of the chocolate and whisk until its lovely and melted and thick and ganache-like. Spoon on to the top so it starts to run down the sides.
- leave to cool, slice and enjoy!