Makes one 8" round cake
6 small eggs (I used 5 medium eggs)
110g castor sugar ( I used 125 gr )
150g cake flour
½ tsp baking powder
½ tbsp emulsifier (I used Sponge gel)
100g butter, melted
30g condensed milk
1 tsp vanilla essence (optional)
2 tsp cocoa powder
3-4 tbsp water
1 tsp chocolate emulco (I used chocolate paste)
Dissolve cocoa powder and chocolate emulco in water.
Almond nibs or flakes for sprinkling (I didn't use)
Preheat oven at 160C. Prepare and grease a 8 inch round cake pan.
Sift flour and baking powder. Set aside.
Beat eggs, flour mixture, castor sugar and sponge gel on high speed for 10 minutes or until batter turns light and creamy, i.e. thick ribbon state.
Pour in melted butter, condensed milk and vanilla essence (if any). Mix at slow speed.
Divide batter into 2 portions ( divide white batter more than batter for chocolate flavour). Fold in chocolate solution into one of the batter.
Using spoon, scoop 3 of uncoloured batter into center of the greased cake pan. Then, scoop 3 of chocolate batter onto the center of the plain batter you just scooped into the pan.
Repeat until you have finished about half of the batter. Reduce to 2 scoops each now and continue layering. Reduce the amount of batter gradually until you only pour 1 scoop of each batter finally. The circles become smaller and smaller as your pour. Bake at 160C for 35-40 minutes or until the skewer insert comes out clean.
Let cake in pan for 10 minutes before turning it on to a wire rack to cool complete before we cut and serve it.
Source : Cooking Crave