Recipe (Adapted Layer Cakes: Baking With Love)
200g whole eggs
250g egg yolks
250g castor sugar
1tbsp sponge gel/ ovalette
100g self raising flour (sifted)
1tsp condensed milk
1tbsp cocoa powder (mixed with 1tbsp water)
1/4tsp chocolate emulco
1tbsp black and white chocolate chips
Beat ingredients C until fluffy, leave aside.
Whisk ingredients A until thick and fluffy. Leave aside.
Combined sifted flour and mixed spice in a bowl. Add them to the egg mixture and continue to beat until well combined.
Using low speed, add butter mixture in 3 batches and beat well after each addition.
Divide the batter into 2 portions. Sift cocoa mixture into one of the batter.
Add in chocolate emulco and mix well.
Preheat the oven at 200d. Grease and line and 8″ square cake tin and heat the tin for 2mins.
Set the oven to grill mode, spread 120g of chocolate batter into the bottom of the cake tin. Grill until the batter is cooked and browned. (I took 10mins)
Spread 120g of white batter evenly onto the baked cake.
Using the back of the spoon to level the surface. Continue to grill until the batter is cooked and browned.
Continue to spread the chocolate and original batter alternately into the tin.
Repeat all until the batter is used up. Sprinkle some chocolate chips on the top for decoration.
Set the oven to 180d (upper and lower heat) and bake for another 10mins before removing from oven.