10 Serves
58 Mins
Preheat your oven to 175°C and grease a standard cake pan.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
100 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
139 mg / 1,250 mgPotassium
53 mg / 4,700 mgSodium
110 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
7 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 gIn a mixing bowl, whisk together the flour and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy using a hand mixer.
Beat in the eggs one at a time, then gradually add the dry ingredients and milk to the butter mixture, stirring until just combined.
Divide the batter into two portions and stir cocoa powder into one half. Spoon alternating dollops of vanilla and chocolate batter into the cake pan and swirl gently with a knife.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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