for 23 cm round cake tin
• 250 ml oil
• 180 g sugar
• 100 ml milk
• 4 eggs
• 175+125 g flour
• 4 tsp baking powder
• 1 tsp vanilla extract
• 25 g dark cocoa powder
• 50 g dark chocolate, finely shaved
• 1/2 tsp espresso coffee
Grease and line with parchment paper a 23 cm round cake tin. Preheat oven at 180°C.
In one bowl, mix 175 g flour with 2 tsp baking powder, pinch of salt and vanilla extract. In another bowl mix 125 g flour, 2 tbs baking powder, pinch of salt, cocoa powder, coffee and chocolate. In third bowl whisk together oil, sugar, milk and eggs. Divide the batter evenly into two bowls with flours.
Spoon 1 tbs of the chocolate batter into the very centre of the prepared cake tin. Top with the same measure of vanilla mixture, right in the middle. Do not stop and wait until the previous batter spreads. Repeat alternating batters, without pausing, until all the mixes are finished. Tap tin few times against counter to release air bubbles.
Bake for 30-35 minutes or until toothpick poked into the middle comes out clean. Enjoy!