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Here are a few hints on how to make the best swirl: Start with a checkerboard. Alternate the light and dark batters to create a rough checkerboard all along the bottom of the pan. Repeat with a second layer, being sure to place the dark batter on top of the first layer’s light and vice-versa.
Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches. Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin. Swirl the mixtures together with wooden skewer. Bake at 180 C for 35 – 40 minutes or until cake springs back when lightly touched.
Mix in the cocoa powder and milk. Stir the remaining vanilla into the vanilla batter. Drop a scoop of vanilla batter into the bundt pan and top with a scoop of chocolate batter. Repeat alternating batters. Continue to drop the scoops of batter on top of each other. Do not stir. To level out the batter, gently tap the pan a few times. Bake.
Add the chocolate batter into the empty spaces to fill the bottom of the pan in a checkerboard pattern. Repeat with the second layer, alternating the vanilla and chocolate batter. Swirl. Using the handle of a wooden spoon, swirl the batter to create a marbled effect.
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