- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup milk, at room temperature
- 1 cupoil (corn or vegetable is fine)
- 1 tsp vanilla essence
- 2 cups plain flour
- 1 tablespoon baking powder
- 2 tablespoons dark cocoa powder
Pre heated the oven at 180 degree Celcius. Lightly grease a 9"non stick pan or a round silicon bakeware. If. If you don’t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper).
In a large mixing bowl, combine eggs and sugar until the mixture is creamy and light in color. Add milk,oil and vanila essence, and continue beating until well blended.
In a separate bowl, combine and mix flour and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.
The most important part is assembling the cake batter in a baking pan. Pour 1/4 cup of plain batter into the middle of the baking pan. Then pour 1/4 up of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures above will show you how the batter will look like when you have finish with all the batter.
Bake in the oven for about 40 minutes. Then leave the cake for another 10 minutes in the oven Do not open the oven door otherwise the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven.
Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.