Bundt Cake with Chocolate and Walnuts

This is one of those no-frills, quick-to-whip-up, "plain" cakes. They are inevitably far more delicious than they might look. Under promise, over deliver is the name of the game.

Bundt Cake with Chocolate and Walnuts

350g unsalted butter, at room temperature

350g caster suagr

2 teaspoons vanilla extract

5 eggs, at room temperature

½ cup buttermilk

450g plain flour

150g corn flour

1 teaspoon baking powder

200g chopped wanuts

100g chopped dark chocolate

Icing sugar, for dusting

Whipped cream, for serving

Preheat the oven to 180C. Grease a 24cm Bundt pan. Set aside.

Put the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment and beat on medium high for about 5 minutes, until pale and fluffy. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the vanilla and buttermilk and mix to combine.

In a separate bowl, mix the plain flour, corn flour and baking powder together. Sift if over the butter mixture and gently fold it in. Fold in the chopped walnuts.

Pour half of the batter into the prepared pan. Sprinkle with the chopped chocolate and spoon in the remaining batter. Level the top and bake for about 1 hour, or until a skewer inserted into the middle comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. Dust liberally with icing sugar and serve with generous dollops of whipped cream.