pizza & ciabatta flour
2 heaped tsp
rum or milk
Pre-heat oven to 175 C. Grease a bundt shape tin and sprinkle generously with semolina. This helps to release the cake later.
Beat the eggs, sugar and vanilla sugar together until the mixture is pale and fluffy. Mix flour, baking powder and semolina together and sift into the batter.
Divide the mixture between two bowls. Stir in the cocoa powder into one, adding the rum (or milk) and maybe a little extra semolina until the mixture falls heavy from the spoon.
In the other bowl add 1 tbsp. of vanilla essence. You might need a little more milk to make it a smooth mixture.
Take two big spoons and alternate the chocolate and vanilla mixture in the tin, like a chequerboard. You should be able to do two rounds in your tin of the two dough. Take a fork and fold the dough in and out until you get once round the tin to create the marbled effect.
Bake in the oven for about 50 to 60 minutes. Test with a wooden skewer if done.
Leave to cool in the tin for 10-15 minutes, then take out of the tin and leave to cool completely. Dust generously with icing sugar or glaze with melted chocolate.