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For the Cake:
3 large eggs
A pinch of salt
1 tsp vanilla extract
150 grams sugar (3/4 cup)
110 ml oil (e.g., vegetable or sunflower oil)
110 ml milk
250 grams flour (1 2/3 cups)
15 grams baking powder (about 1 tbsp)
20 grams cocoa powder (about 2 tbsp)
2 tablespoons milk (for cocoa batter)
Instructions:
Prepare the Batter:
Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round or loaf pan, or line it with parchment paper.
In a large mixing bowl, whisk the eggs, salt, and vanilla extract until frothy. Gradually add the sugar and whisk until the mixture is pale and slightly thickened.
Add the oil and milk to the egg mixture and whisk until combined.
Combine Dry Ingredients:
In a separate bowl, sift together the flour and baking powder. Gradually add the dry mixture to the wet ingredients, mixing until smooth and lump-free.
Create the Cocoa Batter:
Divide the batter into two bowls. In one bowl, add the cocoa powder and 2 tablespoons of milk, and mix until the cocoa is fully incorporated.
Layer the Batter:
Pour alternating scoops of the plain batter and the cocoa batter into the prepared pan to create a marbled effect. Use a skewer or knife to swirl the batters together gently for a more pronounced marble design.
Bake the Cake:
Place the pan in the preheated oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as is, or dust with powdered sugar for an extra touch.
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