Bicolor bundt cake

INGREDIENTS

4 eggs 200g (1 cup) of sugar 1/2 of lemon (zest) 120ml (1/2 cup) of water 120ml (1/2 cup) of sunflower oil 350g (3 cups) of all-purpose flour 16g (1 tbsp) of baking powder 100g (3/4 cup) of chocolate chips 20g (1/4 cup) of cocoa powder

METHOD

1. In a bowl add the eggs and mix with the mixer. Add the sugar, lemon zest, water, and sunflower oil and mix again.
2. Gradually add the flour, continue to mix, and also the baking powder until all is well combined.
3. Add the chocolate chips and mix with the spatula.
4. Split the mixture into two halves. Add the cocoa powder into one half and mix with the mixer.
5. Pour the first half of the mixture into the mold (24cm - mold size) and on top pour the cocoa mixture.
6. Bake the cake in the oven at 180°C/360°F for 45 minutes.