Ingredients
CHOCOLATE GANACHE
TO DECORATE
Method
- Preheat the oven to 180°C. Brush a bundt tin with melted butter or oil then lightly dust with cocoa powder.
- To make the cake, add the flour, sugar, baking powder, and salt to a large bowl. Mix until combined. Then add the milk, oil, and apple cider vinegar, and mix again until combined.
- Pour half of the mixture into a separate bowl. Add the cocoa powder and milk to one bowl and the vanilla extract to the other bowl. Mix each bowl until combined. Make sure both cake batters are the same consistency (we will aim to make a zebra pattern, but this will not work if the two batters aren’t the same thickness). Add more flour or milk to ensure this.
- Use 2 separate ½ cup measures for this step or 2 ladles of the same size. Pour ½ cup of the chocolate batter in one spot in the bundt tin. Pour ½ cup of the vanilla batter directly on top. Both cake batters will naturally spread. Keep alternating until there is no more cake batter.
- Bake the cake in the oven for 50–60 minutes, or until a skewer can be inserted into the cake and come out clean. Allow the cake to cool in the tin for 10 minutes then turn it upside down onto a wire rack and leave it for another 10 minutes. Gently tap on the tin to encourage the cake to come out.
- To make the ganache, add both ingredients to a small saucepan over low heat. Mix to help the chocolate melt, then turn off the heat. Mix until smooth and fully emulsified. Set aside to slightly cool.
- Drizzle the chocolate ganache over the bundt cake and decorate with Easter eggs, rose petals, and puffed millet, if using. Serve immediately. Stored in an airtight container at room temperature for 1 day, in the fridge for 5 days, or in the freezer for up to 1 month.
TIP: We used Loving Earth Boobook Eggs, but any vegan-friendly variety will be fine. Specialty stores like the Vegan Grocery Store will be your best bet.
