- 450 g sugar
- 375 g flour
- 1 teaspoon of vanilla sugar
- 250 ml milk
- 350 g butter
- 6 eggs
- 1 teaspoon baking powder
- 2 tablespoons cocoa
Mix sugar and milk in a medium saucepan and place pan over medium heat until it comes to a boil. Stir constantly. Once the sugar has melted completely, add the butter and simmer the mixture for a few more minutes (reduce heat if it starts to burn). Remove from the heat and set aside until cooled.
Separate the yolks and egg whites. Set aside. Begin adding the egg yolks to the large bowl one at a time, and mix until blended. With a whisk, beat the egg whites until frothy and light. Add the whites to the cake mixture. Sieve the flour and fold in the flour together with the baking powder and vanilla sugar.
Divide the batter in two bowls. Mix the cocoa into one bowl. In a bread baking pan (greased and floured) pour ½ mixture of white batter, than ½ cocoa batter, add the rest of the white batter and then the rest of the cocoa batter (forming layers) or you can pour the “white” batter on the bottom and the chocolate batter on top.
Bake at 180 degrees C until cooked through. The cake is done when a toothpick comes out clean after inserted in the centre (check at 30 minutes, 40 minutes, and 50 minutes). Take the cake out on a cooling rack and let it cool. Cut into 1 cm thick slices.