Chocolate Striped Cake

I always loved watching my mom make Marble Cakes when I was a kid; there was always something so magical about the way it looked when she cut through it and you got to see the design. It was one of the first recipes I shared on this blog. I’ve been experimenting with some other designs and recipes as well, and this one I love because it’s so quick to whip up and doesn’t even require using any kind of beater so a lot less clean-up.  Plus there is no butter in it so I can count this as a “healthy” cake! hahaha I only wish my photography skills were better.

Serving: 8″ cake
4 eggs
1 cup sugar
1 cup milk
1 cup oil
1 tsp Vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
4 tbsp cocoa powder
– Preheat oven to 350º F. Grease and flour an 8” cake pan.
– In a mixing bowl, break the eggs and whisk just until they are combined. Add the sugar and whisk further until mixture is fluffy.
– Add the milk, oil and the vanilla extract, and whisk together.
– In another bowl, sift together the flour with the baking powder. Then add it to the batter and fold in using a spatula.
– Pour half the batter into a separate mixing bowl, and fold in the chocolate powder.
– Pour half the vanilla dough in the center of the cake pan. In the center of this, pour half of the chocolate dough. Repeat the process, alternating, until all of the batter is used ¹.
– Bake for 40 minutes or until toothpick comes out clean.
– Cool for 30 minutes before removing from the pan, and then cool completely on a rack.
– Serve as is or decorate as desired (In the picture I’ve topped with a chocolate glaze and desecrated coconut).
Baker’s Note:
  1. Don’t fill the pan more than 3/4th of the way, as there needs to be enough room for it to rise without overspilling.

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