Preheat oven to 180 c. Grease and flour a bundt cake tin.

Place butter, flour, 250gm of sugar, vanilla extract, eggs, baking powder and 40 mls of milk into a food processor and mix until combined well. Medium to high setting.

Place half of this mixture into bundt cake tin.

Add cocoa powder, 30 gms of sugar and remaining milk into remaining mixture in the mixing bowl and combine well using a medium to high setting.

Add the cocoa mixture into bundt cake tin. Use a fork to swirl through both the bottom layer and top layer to create a marble pattern.

Place in the pre-heated oven for approx 50-60 minutes until a skewer inserted into the cake comes out clean.

Allow to cool in the tin for at least 30 mins before inverting onto a cooling rack then leave until completely cool before icing.

To create two different icing mixtures place 2 tbsp of butter in a saucepan with 60 gms of milk chocolate broken up into pieces.

Heat on a gentle temperature until the mixture is melted. Stir the mixture constantly. When melted gradually add 1 cup of icing sugar until thoroughly combined.

If required use boiling water to thin the mixture to create pourable icing. Pour slowly over the cooled cake allowing it to drip along the edges.

Repeat with the remaining 2 tbsp of butter and 60 gms of dark chocolate melting slowly and stirring constantly. When melted gradually add remaining cup of icing sugar until thoroughly combined.

Pour over the cake, allow to cool and serve!