Preheat your oven to 180°C (350°F).

Grease a 20–22 cm (8–9 inch) bundt pan and line the bottom with parchment paper. A quick swipe of butter or non-stick spray really helps the cake release cleanly!

In a large bowl, beat the butter and sugar until it’s light and fluffy. This step makes your cake soft and lovely.

Add the eggs one at a time, beating after each one.

Stir in the vanilla extract.

In a separate bowl, mix the flour and baking powder.

Add the dry mix to the butter mixture in parts, alternating with the milk. Keep mixing until it’s all smooth and creamy.

Divide your batter into two equal portions.

To one half, add the cocoa powder, cinnamon, and sugar. Stir until it’s fully blended. It’ll smell amazing already!

In your pan, start with a scoop of plain batter, then a scoop of cinnamon batter. Keep layering until both bowls are empty.

Grab a skewer or a knife and gently swirl the batter. Don’t overdo it, just a few swirls to get that marbled look.

Bake for 45–50 minutes. Use a toothpick to test, it should come out clean when it’s done.

Let it cool in the pan for 10 minutes, then flip it out onto a wire rack and let it cool completely.

Once the cake is cool, melt your chocolate and drizzle it all over the top.

Want to get fancy? Add a dusting of powdered sugar or even a few sprinkles if it’s a celebration.