Mini bundt cakes

1. Heat the oven to 180C/160C fan/gas 4. Melt 25g of butter and brush it generously into the holes of a mini bundt tin, then tip a little flour into each, shake to coat, and tip out the excess.
2. Beat the butter, caster sugar and a pinch of salt together with an electric whisk. Add the eggs one at a time, beating well after each. Combine the flour and baking powder in a separate bowl, sift them into the wet ingredients, and stir until smooth. In a small bowl, mix the cocoa powder with the milk until smooth.
3. Spoon 1 tbsp of the plain batter into each hole. Stir the cocoa mixture into the remaining plain batter, then divide it between the holes.
4. Bake for 15 to 18 minutes, until a skewer comes out clean; check at 15 minutes and give it a few more if needed. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar to serve.

Tips from the ZestyPlate Kitchen

• Grease and flour every groove of the moulds so the cakes drop out cleanly.
• Once the flour is in, mix only as much as you need to. Overworking the batter toughens the crumb.
• Drag a skewer through the two batters once or twice for the marbling; too much and the swirl disappears.
• Rest them in the tin for a few minutes before turning out so they hold their shape.