Ingredients for the cake:
4 eggs
200 g sugar
200 ml milk
200 ml oil
1 teaspoon vanilla extract
300 g flour
1 packet baking powder
2 tablespoons cocoa powder
A pinch of salt
Ingredients for the glaze:
100 g white chocolate
50 ml heavy cream
For decoration:
- 2 tablespoons shredded coconut
Instructions:
Preparing the cake batter:
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Beat the eggs with the sugar and a pinch of salt until the mixture is creamy and light in color.
Gradually add the milk, oil, and vanilla extract while continuing to mix.
Sift in the flour and baking powder, then gently fold them in with a spatula.
Creating the zebra pattern:
Divide the batter into two equal parts.
Add the 2 tablespoons of cocoa powder to one part and mix well.
In the baking tray, alternate spoonfuls of the white and cocoa batter to create the “zebra” pattern.
Baking the cake:
Place the tray in the oven and bake for about 30–35 minutes, or until it passes the toothpick test.
Let the cake cool completely before glazing.
Making and applying the glaze:
Melt the white chocolate together with the heavy cream using a double boiler or microwave, stirring until smooth and creamy.
Pour the glaze over the cake and gently spread it evenly.
Sprinkle coconut flakes on top for a beautiful look and delicious taste.
Chill the cake in the fridge for 20–30 minutes to let the glaze set, then slice and enjoy!
Enjoy! 🍰
