Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Butter a 2-litre bundt tin and dust it with flour. Heat the chocolate and milk together and stir until smooth. Beat the butter with the sugar until it’s light and fluffy, then beat in the eggs, followed by the chocolate mix. Beat in the flour and cocoa.
To make the vanilla cake, beat the butter and sugar until fluffy, then beat in the eggs one by one, adding a little flour after each egg. Beat in the soured cream, remaining flour and vanilla, adding a spoonful of milk if you need to.
Spoon alternate blobs of chocolate and vanilla cake into the tin and, when it is full, push the handle of a wooden spoon down into the middle of the batter and drag it around the central spindle once.
Bake for 45-50 minutes, or until a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a rack.
To make the glaze, mix the icing sugar and cocoa with the coffee to make a smooth, runny glaze, adding a little more water if you need to. Brush or spoon all over the cake while it’s still warm.