Melt the chocolate and butter together.

Whisk the eggs and sugar together until light and fluffy.

Mix together the flour and baking powder.

Add the vanilla to the chocolate mix.

Whisk in the eggs and sugar and then stir through the flour mix.

Put the cake mix into a piping bag whilst you make the next cake mix.

Melt the chocolate and butter together.

Whisk the eggs and sugar together until light and fluffy.

Mix together the flour and baking powder.

Add the vanilla to the chocolate mix.

Whisk in the eggs and sugar and then stir through the flour mix.

Put the cake mix into a piping bag.

Pipe alternate layers of white and dark chocolate mix into a 20cm bundt cake tin. Using a skewer swirl the mix a little to create the marble effect.

Bake for 40 – 45 minutes at 160°C

Temper the ruby RB1 chocolate. Stir through the grape seed oil.

Place the cake on a wire rack with a tray underneath. Pour the glaze over the cake ensuring there are no gaps in the glaze and the entire cake is covered. Remove the cake to a plate or cake stand. 

Whilst the ruby chocolate glaze is still wet, sprinkle with white and dark chocolate crispearls.