Marble Bundt Cake

Preheat oven to 175 C and position a rack in the center of the oven. Grease the bundt pan thoroughly including the creases and flour it well and tap out the excess flour.

In a small bowl, add the hot water, instand coffee powder, cocoa powder and 3 tbsps sugar and mix till smooth with no lumps. Add almond extract and mix. Set aside to cool.

In a medium bowl, sift the flour, baking powder and salt. In large bowl, add the butter and beat it till smooth for 2 mts. Gradually add sugar and continue to beat for 3 mts. Add the vanilla extract and beat till light in color, approx 4 m

Gradually add the egg mixture and beat on low speed for a mt. Gradually add the flour in four additons and beat on low until just combined and smooth.

Transfer a little less than half of the cake batter to the cocoa mixture and mix with a spoon until smooth. With the help of an 2 1/2" diameter ice cream scoop or large spoon

alternate scoops of the vanilla and chocolate batters into the pan. Take a chopstick and create a swirl all through the batters taking care not to touch the sides of the pan. Smooth the top lightly.

Bake in the preheated oven for 55 to 60 mts till a skewer inserted in the center of the cake comes out clean.

Check from 50 mts onwards. Cool on a wire cake rack for 10 mts and invert the cake onto the rack to cool completely.