Methods:
1. Mix cocoa powder and hot water, and set aside. Place the butter, sugar, and vanilla in the bowl of an electric mixer and beat until light and creamy.
2. Add the egg yolks, one at a time, beating well after each addition. Add the sifted flour and beat well to combine. Fold through the milk and combine well.
3. Beat egg whites in a clean large bowl until soft foam. Gradually add in sugar, and beat till soft peak.
4. Take one portion of the egg white mixture, and use a hand whisk to stir well with the egg yolk mixture till combined. Slowly fold in the balance egg white with a spatula till well combined.
5. Divide the cake batter into two portions. Add cocoa mixture in one of the cake batter and lightly mix till combine. This will be a cocoa cake batter.
6. Add 1½ tablespoons of milk into the plain batter, and mix well. This will be the simple cake batter.
7. Using a small soup ladle, scoop 3 of the plain batter into the center of the cake pan. Then, scoop 3 of the chocolate batter onto the center of the plain batter. Use the back of the ladle, to smooth out the batter a bit. Continue to scoop another 3 plain and chocolate batter, then reduce to 2 scoops and continue layering and reduce to 1 scoop towards the end. The circles become smaller and smaller as you work with the batter. Lightly tap on the worktop to remove air bubbles.
8. Bake in a preheated oven at 180c for about 45-50mins or until the skewer insert comes out clean. Cool the cake completely on a wire rack before cutting and serving.
recipe source : vivianpangkitchen.blogspot.com
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