Preheat the oven to 180ºC
Grease the tin and dust evenly with flour
Fit the Creaming Beater to the machine
Attach the Mixer bowl to the machine
Add the first two items of Ingredients 1 (butter, sugar) into the Mixer bowl, fit the splash guard
Start the machine on speed min and gradually increase speed
Mix on speed Max for about 2 minutes until light and fluffy
While the machine is running, gradually add the next three items of Ingredients 1 (flour, egg, salt) into the bowl
Mix on speed 4 for about 2 minutes until combined
Transfer half of batter into a medium bowl and set aside
Add the remaining items of Ingredients 1 (milk, vanilla) into the Mixer bowl
Mix on speed 2 for about 2 minutes until smooth
Transfer the batter into a separate medium bowl and set aside
Retrieve, clean the Mixer Bowl and fit the Creaming Beater
Transfer batter from the first medium bowl into the Mixer bowl
Add Ingredients 2 (coffee, cocoa powder) to the Mixer bowl
Mix on speed 4 for about 1 minute until combined
Transfer the batter from the Mixer Bowl and the reserved medium bowl into the prepared Bundt tin
Add a spoonful of each batter at the time, alternating the colours
Once finished, drag a skewer through the mixture to create a marble effect
Bake at 180ºC for 50 minutes or until a skewer inserted comes out clean
Remove from the oven and let cool in the tin for 10 minutes
Carefully turn out onto a wired rack and let cool completely
Place the first item of Ingredients 3 (chocolate) into a small bowl
Melt in the microwave in 30seconds increments until melted
Be careful not to burn the chocolate
Let cool
Retrieve, clean the Mixer bowl and fit the Whisk tool
Add Ingredients 3 (icing sugar, coffee) into the Mixer bowl
Mix on speed 1 for 1 minute until smooth
Add the cooled melted chocolate from the small bowl into the Mixer bowl
Whisk on speed 4 for 1 minute until combined
Drizzle the cake with the chocolate glaze
Top with chopped hazelnuts
You can also decorate the cake with fresh raspberries
