Ingredients
- 250 g cow milk butter
- 250 g granulated sugar
- 50 ml whole milk
- 4 medium eggs
- 270 g self-rising flour
- 1 vanilla vial
- 30 g ION cocoa powder
- zest of 1 orange
- for the garnishing ION PATISSERIE cover cream
Method
In a mixer’s bowl, using the paddle attachment, beat the butter and sugar on medium to high speed, until fluffy.
Then, gradually add the eggs, which have already been whipped up. Keep stirring at the same speed, until it forms into a homogeneous mixture.
Right after, add the flour, vanilla, and orange zest and stir constantly until completely combined.
Grease with butter and dust with flour a rectangular cake pan, and pour into it half of the cake batter.
Afterwards, add into a bowl the sifted cocoa powder along with the milk, and stir with a hand whisk until it turns to a thick mush.
When the mush is ready, pour it in the mixer’s bowl along with the remaining cake batter, and beat on medium speed, until the mixture comes together.
Pour the cocoa cake batter over the vanilla cake batter into the cake pan and spread it nicely and evenly lengthwise in the pan.
Bake in a preheated oven on the middle oven rack, at 160-170 C fan for around 40-45 minutes.
When the cake is fresh from the oven, let it cool for 5 minutes, and then garnish it.
Finally, heat over a bain-marie the ION PATISSERIE cover cream package -without covering it with its lid- until melted. When ready, garnish the cake with as much cover cream as preferred.
