330 gr. Tami all-purpose GF flour
10 gr. (1 packet) baking powder
½ tsp. baking soda
½ tsp. salt
180 gr. room-temperature butter
300 gr. (1½ cups) sugar
1 tsp. vanilla extract
For the Mocha:
4 Tbsp. espresso coffee
1½ Tbsp. cocoa powder
1 Tbsp. milk
Bundt cake tin, buttered and floured.
Preheat your oven to 180C/360F.
Mix the flour, baking powder, baking soda and salt in a bowl.
In your stand mixer on medium speed, beat the sugar, butter and vanilla extract using the K beater until light and creamy.
Add eggs one at a time, waiting until each is fully incorporated.
Reduce to low speed, and add flour mix and milk intermittently.
Pour half of the mixture into the tin and smooth.
Mix the mocha ingredients, add to the remaining mixture in the bowl and incorporate fully.
Pour the mocha mixture over the vanilla mixture and smooth.
Using the spatula sideways, stab the center of the mocha mixture into the vanilla mixture almost to the bottom (creating a circle), to create the pattern.
Bake for 50 minutes until a toothpick/skewer comes out dry.