Marbled Vanilla Chocolate Cake

In a large bowl, beat the softened butter and sugar until you get a creamy and whitish mixture. Incorporate the eggs one by one, making sure to mix well after each addition. Pour in the milk and vanilla extract then mix until homogeneous.

Sift together the flour and baking powder, then gradually incorporate them into the preparation, mixing gently to avoid lumps. Obtain a smooth and homogeneous dough.

Separate the dough into two equal parts. In one of the parts, add the cocoa powder and mix vigorously until you get a perfectly smooth chocolate dough.

Alternately pour spoons of vanilla dough and chocolate dough into a previously buttered and floured cake pan. Using a knife blade, trace spirals in the dough to create the characteristic marbled pattern.

Bake at 170°C (convection heat) for 45 minutes. Check the cooking by inserting a knife blade into the center of the cake: it should come out dry. Let cool completely before unmolding.

Melt the chocolate and butter in a double boiler or microwave in short bursts. Add the milk and mix until you get a smooth, shiny and perfectly fluid texture. Pour the glaze over the cooled cake and spread it gently with a spatula.