Grease and line an 8 inch round baking tin with baking paper and set aside.

Use a hand mixer or stand mixer to beat the softened butter and sugar in a large mixing bowl for 2 minutes at mid speed (speed 2), until light and fluffy.

Add the eggs one at a time and mix for 3 minutes on low speed (speed 1).
Add the milk and vanilla, then mix again 1 minute.

Sift the baking powder and plain flour into a separate bowl. Add the sifted ingredients into the mixture, mix for 1 minute on low speed (speed 1), until combined.

To make the chocolate batter, transfer half the cake mixture into a medium bowl, then sieve the cocoa powder into this bowl and fold to combine. You should now have a chocolate cake batter in one bowl, and a vanilla cake batter in another bowl.

Using a large serving spoon, place alternating spoonfuls of the chocolate and vanilla cake mixes into the prepared tin. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

Transfer the tin into the drawer, close the drawer, select the OVEN function, CAKE, 160°C, set 45 minutes and press the START button.

 

Tip: Check whether it’s cooked in the middle using a skewer.

Remove the cake from the drawer, allow to cool for 10 minutes before removing from the tin. Transfer to a wire cooling rack and allow to cool completely before serving.