Ingredients

• 2 cups - 10.5oz - 300g all-purpose plain flour
• 2/3 cup - 150ml milk (plus 1 tbsp)
• 2/3 cup - 150ml grapeseed or flavourless vegetable oil
• 1 cup - 200g sugar
• Vanilla extract
• 4 eggs
• 1 tbsp baking powder
• 1 pinch of salt
• 2 tbsp cacao powder
• ½ tbsp butter for greasing

Steps

• Step 1

  In large mixing bowl, place the sugar, eggs and vanilla extract. Mix well. Add the grapeseed oil and continue mixing until reach a nice glossy mixture. Add the sifted flour, baking powder and pinch of salt, continue mixing until you all ingredients are combined. Add the milk and continue mixing with a whisk or a spatula until all the milk is incorporated into the mixture.

• Step 2

  Place half the mixture in another mixing bowl.

• Step 3

  In the other mixing bowl, add the chocolate cacao with 1 tbsp of milk. Mix well until combined.

• Step 4

  Pre heat your oven to 340°F – 170°C.

• Step 5

  Grease a cake pan with butter. I used a 9.5inch – 24cm size. Pour in a disc size of the dark batter into the centre of the pan. Before starting, just tap the bowls on the bench to remove any air bubbles. Now add one large kitchen spoon of the light batter in the very centre of the dark batter. Try and keep each pour as a clean circle. Repeat those steps alternating one large kitchen spoon of dark and one of light batter until you use up all the mixtures. Tap the cake pan on the bench to remove any further air bubbles. Place in oven immediately.

• Step 6

  Bake for 30-35 min at 340°F – 170°C. Check the cake is cooked by inserting a skewer, if no batter sticks to it, it’s cooked. There should be some cracking or splitting on top, that’s normal and a good sign your cake is light and fluffy. Remove from oven, leave to cool 15 minutes then unmould and place on cooling rack.

• Step 7

  Slice and enjoy with a cup of coffee or tea.

Little Tips

Use large spoons to pour in the batter or you can also use small pouring jugs. Hold a small plate underneath to catch any batter drips.

If you pre-weigh your mixing bowls before hand, you can calculate an even weight when dividing the two batters.

I find that a little more on the vanilla side gets better results.

When pouring the batter, aim for approx 8-10 rings of each colour. If you do too many, the result won't be as appealing.
When pouring the batter, start with larger scoops and get a little smaller towards the end, this will be more consistent.