• Preheat the oven to 180°C (350°F). Brush a bundt tin with melted vegan butter or oil then lightly dust it with cocoa powder.

To make the cake:

• Add the flour, sugar, baking powder, baking soda and salt to a large bowl. Mix until combined. Add the milk, oil and apple cider vinegar and mix until just combined (some lumps are fine). Do not overmix the batter as you'll need to mix it again.
• Pour half of the cake mixture (around 780g) into another bowl. You will have two bowls of the unflavored cake mixture.
• Add the vanilla to one bowl of cake batter. Mix until just combined. Add the cocoa powder and milk to the other bowl of cake batter. Mix until just combined. (note 2)

Assembling the cake:

• Use 2 x ½ cup measures for these next steps (or 2 ladles of the same size).
• Pour ½ cup of the chocolate batter in one spot in the bundt tin. Pour ½ cup of the vanilla batter directly on top. Both cake batters will naturally spread. Keep alternating until there is no more cake batter.
• Bake the cake in the oven for 50-60 minutes or until you can insert a skewer or toothpick into the cake and it comes out clean.
• Allow the cake to cool in the bundt tin for 10 minutes. Turn the bundt tin upside down on and leave it on a cooling rack for another 10 minutes. Gently tap the tin on to encourage it to come out. Allow the cake to completely cool on your wire rack.

To make the ganache:

• Add all ingredients to a small saucepan over low heat. Mix while allowing the chocolate to melt then turn off the heat. Mix until smooth and fully emulsified. Set aside to slightly cool.
• Drizzle the chocolate ganache over the bundt cake and serve immediately.
• The cake can be stored in an airtight container at room temperature for 1 day, in the fridge for 5 days or in the freezer for up to 1 month.