A simple perfect recipe for any time of the day!
This is everything you love in a cake, amazingly rich in texture, wonderful flavour and it looks gorgeous, a delightful twist on your typical sponge cake recipes.
I can never decide if I like the white part of the cake more or the chocolate part of it? This was the first cake I baked for my partner that it has become a regular at our house. You can bake as a whole cake or you can always use this super-moist recipe for cupcakes too.
If you decide to bake this cake, please take a pic and tag me on Instagram. I’d love to see your version of it
Ingredients
1 cup: 200ml
2 3/4 cup of sifted self-rising flour
1 cup of Sugar
1 cup of Sunflower oil
3 large eggs
2 tablespoons of dark Cocoa powder
1 cup +2 tablespoon of milk
Instructions
Preheat oven to 350F/180C. You can use 9-inch cake tin or Pyrex
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Good size pyrex glass bakeware https://amzn.to/31Yemqu
In a bowl, sift flour keep aside
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In another large bowl, add eggs and the sugar, beat for 3 minutes until lighter in colour. Add the oil and beat about another 3 minutes on high speed until fluffy and much lighter in colour
Add the flour and half of the milk to the mixture and beat for 1 minute, add rest of the milk beat until combined. The batter should look silky but a little thick.
Split the batter into 2 halves and mix with the cacao powder and 2 tablespoon milk into one of the mixtures and beat well
Now, in your baking tin, start alternating the two batters, start with half of the white, then pour half of brown on it, rest of the white mixture finish with rest of brown. Take a fork and draw any pattern you wish on top of it.
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Tap the pan lightly two times over the kitchen counter, place in the middle rack of the oven and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean.
Cool in the pan for 10 minutes
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Your cake is ready to serve
Enjoy with a cup of coffee.