Stracciatella Bundt Cake

Preheat the oven to 160 °C fan (or 180 °C top/bottom heat).

Thoroughly grease a bundt pan and dust it with flour.

In a bowl, mix the flour, heaped baking powder and chocolate shavings.

Beat the eggs briefly in a second bowl, add the sugar, Stracciatella yogurt, vanilla yogurt, vanilla sugar and oil, and stir until the sugar has largely dissolved.

Fold the flour mixture into the yogurt mixture only briefly, just until a smooth batter forms.

Pour the batter into the prepared bundt pan and smooth the surface.

Bake the cake for about 40–45 minutes and perform the skewer test toward the end.

Let the cake rest in the pan for 5 minutes, carefully unmold it and let it cool completely on a wire rack.