Preheat the oven to 180ºC
Grease the Bundt tin 
Lift the Chef Patissier XL head and fit the heat shield
Fit the Creaming Beater to the machine

Attach the Mixer bowl to the machine
Add the butter and sugar into the Mixer bowl
Mix on speed Max for 2 minutes

Add the milk and eggs into the Mixer bowl
Mix on speed Min for 30 seconds

Sieve the flour and baking powder into a large bowl
Transfer the flour mixture into the Mixer bowl
Mix on speed Min for 1 minute
Transfer one third of the batter into a medium bowl
Add the cacao powder into the medium bowl
Whisk until thoroughly combined
Transfer half of the white cake mixture into the prepared Bundt tin and smooth out
Add the cacao flavoured batter into the Bundt tin
Stir with a chopstick to give it a marbled look
Add the rest of the white cake mixture on top and smooth the surface
Bake at 180ºC for 1 hour
Remove from the oven, but keep the oven on 
Let the cake cool in the tin for about 20 minutes
Turn out onto a wire rack and let cool completely

Line a medium baking tray with parchment paper
Spread out the chopped hazelnuts and the whole blanched hazelnuts on the baking tray evenly
Bake at 180ºC for 4-5 minutes until golden brown
Remove from the oven and let cool

Attach the EasyWarm bowl to the machine, fit the Creaming Beater
Add the dark chocolate pieces and 200 g whipping cream into the EasyWarm bowl, fit the splashguard
Mix at heat setting 7 on speed Stir 1 for about 5 minutes until melted
Transfer the chocolate ganache into a medium bowl and set aside

Retrieve, clean the EasyWarm bowl fit the Creaming Beater
Attach the EasyWarm bowl to the machine
Add white chocolate and 60 g whipping cream into the EasyWarm bowl, fit the splash guard
Mix at heat setting 7 on speed Stir 1 for about 5 minutes until melted 

Drizzle the cake with the white chocolate ganache
Drizzle the cake with the melted dark chocolate on sides
Sprinkle the top of the cake with the roasted chopped hazelnuts
Decorate with strawberries, raspberries and whole roasted hazelnuts

Serve