Ingredients
Equipment
Method
- Beat the eggs, sugar, and margarine until fluffy and pale yellow.
- Slowly add flour and milk, alternating between the two, mixing gently until smooth.
- Incorporate baking powder and divide the batter into two bowls. Leave one plain and stir chocolate powder into the other.
- Pour spoonfuls of both batters into a greased and floured mold, alternating, then gently swirl them together with a fork.
- Bake at 180°C (356°F) for 40 minutes. Cool completely.
- Cover the cooled cake with melted chocolate or ganache.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg
Notes
For a dairy-free option, you can substitute milk with almond or oat milk. To ensure moisture, brush the cooled cake with a simple syrup made from equal parts water and sugar. Store in an airtight container at room temperature for up to three days, or refrigerate for a week. Freezing individual slices is also an option for longer storage. Sift flour and cocoa powder to avoid lumps, and remember to use room-temperature ingredients for better results.
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