Prep Time 15′    Baking Time 1h     Yields 10


  • 220 g butter
  • 200 g sugar
  • 5 eggs
  • 1 vanilla pod
  • 1 pinch of salt
  • 250 g self-rising flour, sifted
  • 50 g cocoa powder
  • 120 g milk
  • Some extra flour and butter for greasing the baking pan


  1. Grease and flour a round cake pan with a hole in the middle, about 23cm in diameter.
  2. In a mixing bowl, place the butter and beat it for a minute until it becomes fluffy.
  3. Gradually add the sugar and continue beating at high speed for another 3 to 4 minutes until creamy.
  4. Add the eggs one by one. Reduce the mixer speed to the lowest setting.
  5. Add the vanilla, salt, and gradually the (sifted) flour.
  6. Pour half of the mixture into the pan. Set the remaining mixture aside.
  7. Heat the milk slightly and dissolve the cocoa powder in it.
  8. Pour the dissolved cocoa into the reserved mixture.
  9. Stir with a spoon until well combined and dark.
  10. Gradually add spoonfuls of the chocolate mixture into the cake pan.
  11. With the same spoon gently mix the dark mixture with the vanilla one.
  12. Smooth the surface and bake at 170°C in a preheated oven for about 55 minutes.
  13. Insert the blade of a knife into the center of the cake when the time is up. If it comes out clean from the batter, then the cake is ready to come out of the oven.


Source: Argiro Barbarigou