Cream together part A until well incorporated.

Add part B and milk to the creamed mixture alternatively. Mix well.

Scoop out 4-5 tbsp of mixture and set aside in a bowl. Add cocoa powder and mix well.

Pour batter in a bundt pan, alternating between the cream batter and the cocoa batter.

Lastly, use a toothpick/skewer to gently make a swirl on the surface. Bake at 160°C for 57 minutes.