Ingredients
Equipment
Method
- In a large mixing bowl, beat together eggs, sugar, and softened margarine until pale and fluffy.
- Gradually add flour and milk alternately, mixing on low speed until combined.
- Fold in the baking powder gently until just incorporated.
- Divide half the batter into a medium bowl and mix in the chocolate powder until well combined.
- Grease and flour a Bundt or loaf pan, then alternate scoops of vanilla and chocolate batter into the pan.
- Use a dinner fork to create swirls through the batters without mixing them entirely.
- Bake in a preheated oven at 350°F (180°C) for 40-50 minutes until golden brown and a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before frosting.
Notes
For a richer flavor, feel free to substitute unsalted butter for margarine. Experiment with different variations, such as adding orange zest or coffee for a mocha flavor! Make sure to store the cake properly in an airtight container to keep it fresh for up to 3 days, or freeze for longer storage. Don't open the oven door during the first 30 minutes to avoid collapsing the cake during rise. Enjoy your baking!