Recipe Source : azcookbook
Ingredients
4 large eggs, at room temperature
1 cup granulated sugar
1 cup milk, at room temperature
1 cup vegetable Oil
2 cups all-purpose flour
1/3 tsp vanilla powder
1 tablespoon baking powder(if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa
Directions
In a large mixing bowl, combine eggs and sugar. Using a handheld electric mixer or wire whisk beat until the mixture is creamy and light in colour. Add milk and oil, and continue beating until well blended. In a separate bowl, combine and mix flour, vanilla powder 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. (DO NOT OVERBEAT). Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well. Preheat the oven to 350F (180C).
Assembling the cake batter in a baking pan.
Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or 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.
Note:
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.
