This cake contains egg, so its soft and fluffy. The intense flavour of the dark chocolate in the chocolate layer is nicely complemented by the mild vanilla flavour in the white layer making it a wonderful tea time snack :)!!!
This is a slightly big cake and hence, had to use a 9 inch round baking tray.
- Sugar - 1 cup
- Eggs - 4
- Butter - 1 cup (melted about 200ml or little less)
- Milk - 1 cup (200ml)
- Vanilla extract - 2 tsp
- Maida - 2 cups (about 260 - 280g)
- Baking powder - 2 tsp
- Salt - 1/4 tsp
- Cocoa powder - 2 tablespoon (tbs) ie about 6 tsp
- Dark chocolate - 60g (preferably cooking grade)
- In a bowl mix sugar and eggs ( beat one at a time) till creamy and light yellow.
- To it add butter and mix well. Then add milk and vanilla extract, mix again.
- In another bowl mix maida, baking powder, salt and sieve the mix twice or thrice.
- Slowly add the sieved mix in small portions to the bowl containing the egg mix.
- Mix well (gently) to get a smooth batter.
- Divide the batter into 2 equal portions and to one add cocoa powder and chocolate (melted).
- If the batter containing the chocolate is thick add some milk.(3 - 4 tsp)
- Grease a 9 inch round baking tray.
- Take a cup of batter (vanilla and chocolate alternatively) and pour on the center of the tray. (Dont pour anywhere else. As you pour to the centre, the mix well spread evenly and you will get concentric black and white circles. Donot disturb the tray and dont wait for the layers to spread, keep pouring alternatively and dont use spatula to even the batter)
10. Bake at 180C for 45 minutes (roughly)(check if the cake is done after 40 minutes. It might take less or more than 45 depending on the oven)
11. Allow it to cool for 5 minutes. Loosen the edges and tap firmly
- To melt chocolate use double boiler method ie heat a vessel containing water . Place another thick bottomed kadai (that has the chocolate) on top such that the water touches it.
- I used both butter and oil, ie half cup butter( melted) n half cup oil.