Fear not, no zebras were harmed in the making of this cake. Several weeks ago a friend of mine finished some exams and if that doesn’t call for cake then I don’t know what does. It was midweek though and I had to make a cake with ingredients I had in the cupboard. I flicked through my reliable and go to cake book Cake Keeper Cakes; I spotted this cake in there and thought it looked fun and knew that it’d be pretty tasty if it is was from that book, it hasn’t failed me yet. I failed it though by using a 8 inch cake tin and not the 9 inch tin suggested which threw out the cooking times somewhat.
It definitely was tasty and it had a hugely satisfying cake texture, dense but not heavy, dense in a good way – the best way.
- 2 cups of plain flour
- 1 tbsp of baking powder
- 0.25 tsp of salt
- 4 large eggs
- 1 cup of golden caster sugar
- 1 cup of milk
- 113 g (0.5 cup) of butter, melted and cooled
- 0.5 cup of vegetable oil
- 2 tsp of vanilla extract
- 2 tsp of good quality cocoa powder
- Preheat the oven to 180°C; grease the sides and line the bottom of a 9 inch round cake tin.
- Put the eggs and sugar in a large mixing bowl and whisk with an electric whisk at a high speed for a few minutes until pale and fluffy.
- Lower the whisk speed and mix in the milk, butter, vegetable oil and vanilla.
- Scrape down the sides and sift/mix in the flour, baking powder and salt.
- Transfer a generous third of the batter into a separate mixing bowl and mix the cocoa powder into it.
- Get two quarter cup measures or serving spoons and spoon a quarter cup of the vanilla mixture into the centre bottom on the cake tin; allow it to spread out for a few seconds.
- Place a quarter cup measure of the chocolate mixture on top on the vanilla batter and allow it to spread too. Repeat this with alternating mixtures until you have used all the batter. Keep pouring the batter at the centre of the tin and allow it to spread.
- Bake for 40 minutes or until a skewer inserted into the centre comes out clean.
- Once cooked, remove from the oven and allow the cake to cool in the tin for a few minutes until the cake begins to come away from the sides of the tin. Loosen the sides completely with a knife and then remove the cake from the tin (and remove the baking paper from the bottom of the cake if you can) and leave it to cool completely.
- Slice and serve.