Preparation

• Preheat oven to 350 degrees.


• Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.


• In a large bowl, mix together the eggs and sugar until the mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil and extracts. Set aside.
• In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk to combine.


• Measure out just over two cups of vanilla batter and place it back in the medium-sized bowl where the dry ingredients were.


• Sift cocoa powder over the bowl and whisk until fully incorporated. This will serve as your chocolate batter.


• Put 3 tablespoons of vanilla batter into the center of the pan and let it spread slightly on its own.


• Put 3 tablespoons of chocolate batter in the center of the vanilla batter. It will push out the other batter and, as it sits for a moment, will also spread itself.


• Alternating spoonfuls of the two batters, repeat the technique until all the batter has been used up.


• Bake for 38 to 42 minutes, or until the cake is light gold and a toothpick inserted into the center of the cake comes out clean.


• Let the cake cool in the pan for 10 to 15 minutes, then turn out the cake and remove the parchment paper.


• Turn out on to a wire rack and let cool before slicing.