175 gr unsalted butter,


175 gr caster sugar

150 gr flour

   3 eggs



1 .  Preheat the oven to  180°C. Grease the tin and line the base with baking paper.

2 . Whisk the butter and sugar with the mixer about 2 min (until light and fluffy).

3 .  Add the eggs one at a time. Mix well between additions.
4 . Whisk the mixture for another 2 minutes until bubbles appear on the surface.
5 . Sift the flour and baking powder onto the mixture. With a metal spoon gently fold in the flour.

5 . Divide the batter evenly between two bowls. Sift the cocoa powder into one of them and gently fold in.

6 . Scoop the plain batter evenly into the ring pan by leaving some space between each. Then fill the empty parts with the cocoa batter.   

7 . Bake the cake for 45-50 min. until he skewer comes out clean.

8 . Let the cake cool in the tin before removing. Then turn out on to wire rack.

 The original recipe is from Caroline Bretherton's Step by Step Cakes​ book.

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    1  tbs baking powder   25 gr cocoa powder

​20 cm ring cake tin or a small size loaf tin