Servings : one 8" cake
You can check the step by step of how I baked this cake without an oven HERE.
- 1 1/2 cups self-rising flour (180gm)
- 2 tbsp. cocoa powder
- 1 1/2 tsp. vanilla essence
- 2 large eggs (use 3 if you have small eggs)
- 1/2 cup milk (100ml)
- 3/4 cup sugar (150gm)
- 1/2 cup butter/margarine (112gm)
Make sure all the ingredients are at room temperature for best results.
Grind the sugar to a powder and set aside.
Sift the flour twice and set it aside.
Grease and line an 8″ round pan and set aside.
Beat the butter with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition.
Now add a third of the flour and beat until combined, then add half the milk. Again beat the batter until milk is mixed in. Add another third of the flour, mix it in, and then add the remaining milk. Finally add the last of the flour and the vanilla essence. Beat just until everything is well combined.
Pour a quarter of this batter into a small bowl. Add the sieved 2 tbsp. of cocoa powder and mix well.
Pour the vanilla batter into prepared pan then pour the chocolate batter on top of it. Using a knife, swirl everything together to create a marble effect. Bake using the stove-top method as explained in the link given at the top of this recipe OR bake in a regular preheated oven at 180 C for 25-30 minutes, or until a toothpick stuck in the center comes out clean.
Remove from pan and let it cool completely before icing and slicing.