NOTES
- Butter and eggs should have a room temperature.
- This cake is a bit unsweetened, because of the cocoa powder. You can increase sugar quantity to the vanilla batter , if you like, over 50 gr.
| 500 gr. all-purpose flour | |
| 250 gr. sugar | |
| 4 eggs | |
| 250 gr. butter | |
| 1 tsp baking soda | |
| 2 tsp baking powder | |
| 2 tbsp vanilla extract | |
| 450 gr. full fat milk | |
| 3 tbsp unsweetened cocoa powder (50 gr.) | |
| 2 tbsp powdered sugar (30 gr.) |
| 1. | In a big bowl, whisk flour, baking powder, baking soda and leave aside. |
| 2. | Preheat the oven to 170o. |
| 3. | Beat with a hand hold or stand mixer, butter and sugar until smooth and creamy. |
| 4. | Add the eggs, one at a time, and continue with the mixer running on low speed. |
| 5. | Add vanilla extract, then flour and milk alternatively just until incorporated. |
| 6. | In a smaller bowl combine cocoa, caster sugar and 1/3 of the cake batter. |
| 7. | In a buttery tin, place vanilla and cocoa mixture in layers as to form the marble effect. |
| 8. | Tap the bottom of the tin on your work surface to ensure that there aren’t any air bubbles. |
| 9. | Bake the cake for around 50 minutes. |
| 10. | Put the baking tin onto a cooling rack for 15-20 minutes and then turn the cake out onto the cooling rack and leave to cool. |
| 11. | Dust with caster sugar or cocoa powder, or leave it as it is. |
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