How to make
Distribute half of the sugar, butter and milk into two separate pots. In one, add the cocoa and mix well with the sugar, before you add the milk and butter. Put the pot on the heat to melt the sugar and butter - to a smooth mixture.
You don't need to boil it. If it does begin to boil - remove it from the stove. Leave the pots to cool. Meanwhile, beat the eggs with a mixer into foam. Prepare a cup of flour for each of the two buttery mixtures and add the flour and extinguished baking soda. Divide the beaten eggs in two as well and pour them into the buttery mixtures. Beat.
Add the flour - 1 cup to each of the two mixtures. Beat with a mixer and it’s ready. Add the vanilla to the white mixture. Take two plastic bags, pour the cocoa mixture into one and the vanilla into the other one.
Cut off a corner of each bag and pour half of the cocoa and half of the vanilla mixture into a buttered and floured form along its length.
You can also pour the mixtures in straight from the pots if you like. Grab them with both hands, one pot above the other, and pour both along the form. Switch them up on the second row - pour cocoa mixture onto the white one and cocoa over the white.
Put it in to bake in the oven. Bake 30 to 45 minutes, depending on the oven. Check to see if the cake is ready – with a toothpick. It always forms cracks and quite a lot of them too.
