Preheat the oven to 180° traditional heat. Grease and flour a 2,4 liter bundt cake pan or a classic 24cm round pan. Tap the mold upside down to remove excess flour.
In a container, mix the flour, the baking powder, the salt. To book.
In a container or the bowl of a food processor, beat the softened butter and the brown sugar to obtain a creamy consistency.
Add the eggs one at a time, mixing between each. Then add the oil. Then finally milk and vanilla.
Add the dry ingredients (flour, yeast and salt). At this stage, do not mix the dough too much (just enough) to ensure a good final texture.
Divide the dough obtained in two into 2 containers. In one of the containers, add the bitter cocoa and the milk.
Fill 2 piping bags: one with the vanilla paste and one with the chocolate paste. (If you use a classic round mold it is not necessary, you can use an ice cream scoop to deposit the dough).
Place a circle of vanilla dough in the bottom of the mold. The dough will spread a little. Place on top (in the middle) a circle of chocolate paste which also spreads out. Then place a circle of vanilla paste on top. Continue like this until you have used up the 2 doughs. (For classic round molds, do not make a circle but just a circle of dough each time).
Bake for about 50 minutes, this varies depending on the oven, test the cooking with a wooden pick which should come out dry or with a few crumbs. (Reduce the cooking time to 40 minutes if you are using a classic round pan).
Leave to cool in the mold for 10 minutes, then unmold on a wire rack. Wait for the complete cooling to add the frosting.
Chocolate icing
In a saucepan, heat the liquid cream then pour over the dark chocolate in pieces. Smooth then add water to obtain the ideal consistency for the topping.
Pour this icing on top of the cake, then serve with each cut piece.
Notes:
Can be kept for about 4 days at room temperature, in a bell jar or airtight container.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)