The original plan was to make a checkerboard cake but it ended up stripey...so I've labelled it a zebra cake 🦓
The basic cake mix is the same for both flavours. For the chocolate, the cocoa powder is added to the dry ingredients. For the vanilla, the vanilla essence is added to the wet ingredients. Make the buttermilk by adding 3/4 tbsp lemon juice to the 180ml milk (I used soya milk) and let rest for 1 minute.
Choc: 190g plain flour 140g white sugar 3/4 tsp baking soda 1/2tsp salt 3tbsp cocoa powder 180ml buttermilk 60ml olive oil 3/4 tbsp white wine vinegar | Vanilla: 190g plain flour 140g white sugar 3/4 tsp baking soda 1/2tsp salt 3 tsp vanilla essence 180ml buttermilk 60ml olive oil 3/4 tbsp white wine vinegar |
- Preheat oven to 180c, line and grease cake tins.
- Sift flour into mixing bowls (I kept both flavours separate from the beginning).
- Add dry ingredients and mix.
- Add wet ingredients and use a hand whisk to gently combine and remove any lumps.
- Fill each flavour into a piping bag and pipe into your first cake tin, in 1" circles, alternating flavours. I had 4 circles in total
When piping the second cake tin, begin with the opposite flavour - Bake for 30mins or until a skewer comes out clean
- Once cooled, frost, stack and decorate as you wish!
- Measure out the ingredients EXACTLY. This might sound like a ridiculous tip, but if you're anything like me and are used to bunging in a bit-of-this and a bit-of-that willy nilly then it's not going to work out! I've learnt that the hard way...
- I used a lighter chocolate frosting through the centre of the cake, and a thicker more chocolatey frosting on the outside (by adding extra cocoa powder)
- This cake keeps well for 3 days (maybe more but I wouldn't know as ours didn't last that long). Store in an airtight container in the fridge
Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!
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