The amazing combination of chocolate and almond makes this delicious, moist cake a real treat for any occasion. I love the effect of the Bundt cake pan, with its curves and unique shape.

The cake is very light and chocolaty with a lovely almond flavour and will be sure to please anyone.

Super served with cream, custard or just on its own with a cup of tea.

180g butter plus extra for greasing

225g caster sugar

2tsp almond extract

2tsp baking powder

180g plain flour, sifted

75g ground almonds

3 large eggs

2tbs milk

3tbs cocoa powder mixed with 3tbs of hot water to make a smooth paste

100g of chocolate chips, I used a mix of dark, milk and white

15g icing sugar, to dust

1.5ltr Bundt cake tin

Method

Preheat the oven to 180c, gas 4, 350f

Thoroughly brush the Bundt pan with melted butter. Cream together the butter and sugar until light and fluffy, stir in the almond extract.

Mix the flour, baking powder and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.

Spoon half of the cake batter into a separate bowl and mix in the cocoa paste, add the chocolate chips to the other half of the mixture. Add spoonsful of each of the batter alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.

Bake for about 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean.

Let the cake cool in the tin for 10 minutes before turning out onto a wire cooling rack.

Once cooled dust the cake with a little icing sugar.