Ingredients:
230g unsalted butter
130g Sugar (Original recipe calls for 200g)
4 Eggs
200g All Purpose Flour / Plain flour
2tsp Baking Powder
4 tbsp Fresh Milk
1tsp Vanilla Essence
5g Cocoa Powder
Method:
1. Preheat oven to 180c for 15mins.
2. Lightly grease a 22cm baking tin with melted butter & line it with grease proof paper.
3. Mix plain flour & baking powder together & sieve. Set aside.
4.Use low speed to mix butter and sugar until well combined. Change to medium speed & beat until light & fluffy. Pale in yellow.
5.Add in the 1st egg. Beat well after each addition of egg until creamy. Change to medium speed. Scrape down the side for even mixing.
6. Add in Vanilla Essence and mix well.
7. Divide flour into three portions, use lowest speed to mix in flour. Scrape down sides for even mixing.
8. Finally, add in milk bit by bit.
9. Scoop out 1/3 of the batter and add in 5g cocoa powder and mix well.
10. Pour in the chocolate batter at bottom and flatten with spatula. Then, pour the plain batter into the pan.
10. Bake oven at 180C for 40mins or until golden brown & cooked. If a toothpick come out clean, it is done.
11. Remove it from the oven & leave the cake in the tin to cool on wire rack for another 5mins. Best to serve warm.
