Since we didnot make any modifications to the recipe I am copying it directly from her blog. You may find the original recipe here.
- Butter, at room temperature: 150 gm
- Olive oil: 100 ml
- Caster sugar: 200 gm
- Eggs: 4
- Vanilla Essence: 2 tsp
- Flour: 200 gm + 1.5 tbsp
- Baking powder: 2 tsp
- Milk: 50 ml
- Cocoa powder: 3 heaped tbsp
- White Chocolate Chips: 50 gm
In a large bowl, sift the flour and baking powder and set aside.
Cream the butter, oil and sugar in a large bowl with a hand blender till soft and fluffy.
Add the eggs one by one and continue blending after each addition till the mixture is smooth and pale. Add the vanilla and blend again. Add milk and blend.
Gradually fold the flour into the egg-butter-sugar mixture and mix gently. Do this bit by bit till everything is smoothly incorporated and there’s no lumps.
Now divide the batter into two bowls. In the first bowl, add 1.5 tbsp of flour and 50 gm white chocolate chips and fold everything together. In the second, add sifted cocoa powder and fold that in.
Preheat the oven to 180°C. Butter the sides of a circular cake tin and line the base with parchment paper.
Place the cake mixtures into the prepared tin by alternating spoonfuls of the vanilla batter with the chocolate batter.
Bake for 45 minutes or until a fork inserted into the middle comes out clean and it is springy to touch.
Let it cool on a wire rack for 20-30 minutes before de-moulding.
Enjoy with a hot cup of coffee.