This Bicolor bundt cake is both beautiful and delicious! It’s one of those anytime cakes that will hit the spot whenever you’re craving a little something sweet.
Ingredients
- 4 eggs
- 200g (1 cup) of sugar
- 1/2 of lemon (zest)
- 120ml (1/2 cup) of water
- 120ml (1/2 cup) of sunflower oil
- 350g (3 cups) of all-purpose flour
- 16g (1 tbsp) of baking powder
- 100g (3/4 cup) of chocolate chips
- 20g (1/4 cup) of cocoa powder
Instructions
- In a bowl add the eggs and mix with the mixer. Add the sugar, lemon zest, water, and sunflower oil and mix again.
- Gradually add the flour, continue to mix, and also the baking powder until all is well combined.
- Add the chocolate chips and mix with the spatula.
- Split the mixture into two halves. Add the cocoa powder into one half and mix with the mixer.
- Pour the first half of the mixture into the mold (24cm – mold size) and on top pour the cocoa mixture.
- Bake the cake in the oven at 180°C/360°F for 45 minutes.
