Marbled bundt cake

To cheer up my older son who's off school today, I decided to bake a cake. You often see pretty marbled cakes on Pinterest, and as I had a jar of chocolate spread, that's what I have chosen to bake.
I had a quick look at online recipes, and the one that caught my eye was called Nutella Swirl Pound Cake, as found on Sally's Baking Addiction blog. Her recipe looks gorgeous. I have adapted it.
OK, my cake doesn't look very marbled either. It's more of a spotty cow hide effect, but marbled does sound prettier.

First of all, I didn't use Nutella, but a healthier alternative from JimJams.
If you pop on to my blog often enough, you might have seen my JimJams review and also a recipe for Chocolate Oat Cookies. I buy a chocolate hazelnut spread from JimJams quite often, as all my three men love a toast with this delicious spread. Me, I favour it smothered on a freshly baked croissant. Pure bliss.
After reading that 57 cubes of sugar go into the popular Nutella, I stopped buying it. That's an incredible amount of sugar. I mean I'm not a diet and health guru at all, but it did make me think.

There was a jar of JimJams 83% Less Sugar Milk Chocolate Spread in the latest delivery from Degustabox. I used both this spread and the remains of JimJams chocolate hazelnut spread as ingredients for the marbled bundt cake.

Marbled bundt cake
Ingredients:
150g caster sugar
4 medium eggs
1tsp vanilla essence
190g self-raising flour
1tsp baking powder
200g butter, melted
160g chocolate spread (I used a mix of milk chocolate and hazelnut chocolate spreads, about 50/50)
1 heaped tbsp of cocoa powder

Beat the eggs with caster sugar and vanilla essence in a big mixing bowl.
Sift the flour into the bowl.
In one of the episodes of GBBO Selasi has shocked Mary Berry by saying that he didn't sift the flour when baking. She gave him very evil disapproving looks. Well, I'm with Selasi, I'm afraid. It's not a crime of the century. I don't always do it, if anything, I probably sift the flour for about one bake in four, if that. But for this recipe I've been a "good girl" and sifted the flour and cocoa.
Add the baking powder and melted (but not hot) butter and mix well until you get smooth even batter.
Divide the batter in two. Mix one half of the batter with the chocolate spread and cocoa (now that always makes sense to sift to escape the mini lumps).
Spoon different coloured cake dough in the well oiled bundt cake tin, alternating in a random way. You can also use a wooden skewer to get a more marbled effect.
Place the tin in the oven preheated to 180C. Bake for 45+ minutes, check if it's ready with a wooden toothpick. If it comes clean, the cake is ready.
It's absolutely lovely warm, with a cup of tea. I think a bit of cream would make it extra lush.

Adding my chocolate bake to a classic linky We Should Cocoa, run by Choclette from Tin and Thyme.

And because I cleverly finished the jar of chocolate hazelnut spread, I'm also adding it to #KitchenClearout linky created by Cheryl from Madhouse Family Reviews.