Directions

1. Preheat the oven to 190°C/170°fan/Gas 5

2. Grease a 24cm (9½in) 2½ litre non-stick bundt tin

3. Whisk together the sugar and 250g (9oz) of the butter in a large bowl until pale and fluffy, then gradually add the eggs
4. Fold in the flour and baking powder, mixing until smooth
5. Stir in 3 tablespoons of milk
6. Divide the mixture between three bowls
7. Add the vanilla to one bowl, stir the jam, pink food colouring and rose water into the second, then add cocoa powder to the third
8. Spoon alternate dollops of cake mixture into the tin, smooth the top then use a knife to make swirls through the mixture to marble
9. Bake for 40-45 minutes until a skewer inserted into the centre comes out clean
10. Run a knife around the edge and invert onto a wire rack
11. Leave to cool completely
12. Melt the chocolate, 25g (1oz) butter and the remaining milk in a heatproof bowl set over a pan of simmering water
13. Whisk to a smooth, thick glaze
14. Drizzle over the cooled cake and top with your choice of decorations.