Zebra Cake with a chocolatey twist


My favourite with a cup of cold milk.


  1. All purpose flour – 1.5 c
  2. Baking powder – 1.5 tsp
  3. Baking soda – 1/4 tsp
  4. Salt – a pinch
  5. Butter ( at room temp.) – 100 g
  6. Oil – 1/4 cup
  7. Caster sugar – 1 c
  8. Eggs –2, large
  9. Vanilla essence – 1.5 tsp
  10. Whole milk- 3/4 c
  11. Unsweetened cocoa powder – 2 heaping tbsps
  12. Grated dark chocolate – 1/4 cup
  13. Grated white chocolate – 1/4 cup


  1. Preheat the oven to 180C.
  2. Prepare an 8″ cake tin & keep it aside.
  3. Sift together the plain flour, baking powder, baking soda and salt.
  4. Beat the butter for 3 minutes with a hand mixer till creamy. Add the caster sugar in 3 additions and beat well after each addition. Beat well for a good 10 minutes. Add the oil in a steady stream & keep beating as you do so.
  5. Beat in the eggs, one by one and the vanilla essence.
  6. Beat in 1/2 c of  whole milk.
  7. Fold in the sifted flour mixture alternated with 1/4 c of milk.
  8. Divide the batter into 2 parts. To one part add the cocoa powder ( made into a thick paste with little water) + the grated dark chocolate & to the other part add the grated white chocolate.
  9. Pour 1/4 cup of white batter in the center of the cake tin first & then pour 1/4 cup of the dark batter over the white batter.
  10. Repeat this process till the entire white & dark cake batter is over.
  11. Tap the cake tin gently on the kitchen counter.
  12. Bake at 180C for 20 minutes & 160C for 40 minutes.
This entry was posted in Baking, Cake, Chocolate, Continental. Bookmark the permalink.

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