This recipe comes from my Mom’s kitchen. It was always my favorite cake when I was a child. For anybody that loves vanilla/chocolate cakes, this recipe is a must have.
350 g sugar
200 g butter or vegetable shortening
Combine all ingredients and mix well until the sugar has completely dissolved.
1 dl milk
300 g flower
3 teaspoons baking powder
a bit of salt
Add milk, flower, baking powder and salt to the above ingredients and mix well. Be careful with the baking powder. Don’t use heaping teaspoons as this will expand your dough too rapidly and cause the cake to collapse in the middle.
Divide the dough into two equal parts by separating them into two bowls.
1 teaspoon of vanilla sugar or vanilla extract
Add vanilla into first bowl, mixing it well.
150 g of dark chocolate
Melt the chocolate. Pour it into the second bowl and mix it well.
Now you should have one bowl with a light vanilla mixture and one bowl with a chocolate mixture.
bunt form or round cake form (18 cm in diameter)
Grease a bunt form or round cake form. Sprinkle it with some flower to prevent the dough from sticking to the cake form. Add a few scoops of the vanilla mixture, alternate it with the chocolate mixture. Finish up by making one full swirl with a fork. Bake on lowest rack at 180 degrees celsius for approximately 50-60 minutes. Do the knitting needle test. If the needle comes out clean, then you can remove the cake. Cool down and serve with coffee or tea.