1-Pour the milk, seed oil and sugar into a bowl. Mix the ingredients well with a whisk or, if we prefer, with an electric mixer.
2-Add the vanilla flavoring and the flour and continue stirring and add the baking powder. We work until we obtain a homogeneous mixture without lumps.
3-At this point we divide the dough into two parts and in one half we put the bitter cocoa and let it mix completely with the mixture.
4-We take a 20 cm baking tray, cover the bottom with baking paper and oil and sprinkle the edges. Now comes the creative part! We start by pouring a spoonful of white mixture into each other and then a spoonful of cocoa mixture, to form concentric circles that spread in the pan. We continue like this until the dough is used up.
5- Bake in a preheated ventilated oven at 180°C for 30-35 minutes or at 190°C in a static oven for the same time. Let the cake cool well before removing it from the mold.
Ready for the cutting test? Each slice contains a beautiful zebra effect: a sweet temptation of vanilla and cocoa!
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