Such a beautiful cake!
5 eggs, at room temperature
1 cup sugar
1 cup milk (you can use coconut milk)
1 cup vegetable oil (I use canola)
1 teaspoon vanilla essence (or rum essence)
2 cups flour
1 tablespoon baking powder
2 tablespoons dark cocoa powder
Combine eggs and sugar in a bowl beating until the mixture turns into a light yellow. Continue beating and add milk, oil and the vanilla extract. Mix well.
Mix flour and baking powder on a separate bowl. Add the flour mixture to the wet ingredients slowly. Do it quickly and avoid beating too much to prevent air bubbles in the batter.
Divide the mixture into 2 equal portions. One remains as it is. To the other one you add the cocoa and mix well. Preheat the oven to 350˚F (180˚C). Grease the pan with butter or oil.
Now the tricky and fun part: the batter design. Pour 2 to 3 tablespoons of the white mixture into the centre, creating a small circle. DO NOT shake the batter or tilt the pan, the batter will fill the pan slowly with the weight of the other layers. Then pour 3 tablespoons of cocoa batter on top of the plain batter. Keep alternating the batters until you finish them.
Bake for 40 minutes and then check with a toothpick – if it comes out clean, its ready. Remove from the oven, remove the cake from the pan and let it cool.