Cocoa Butter Cake

Me and my baking story? I think you already know it (Traditional Butter Cake)? My pastime and not hobby. Baking definitely can't be my hobby (Lemon Bars, Mandarin Orange Cake & Milo Cake) and me and baking are not even distant cousins. In fact, we are like touch and go, hit and run, acquaintances. Wish I can actually develop my interest in baking, but trust me, seemingly still inconclusive. What then to the outcome of this happy-tummy, soft and moist Cocoa Butter Cake? The calling for using up the ingredients and maybe, practice must make perfect. Absolutely. Cocoa Butter Cake actually is the other side of the coin to my previous Marble Cake. And pretty much, we need the same ingredients right? Of course. But instead of doing the swirling, I decided I want to a contrast between the dark brown tone (Chocolate Cheesecake) and yellow buttery tone (Sujee Cake). Not at all a letdown. I am sure you are agreeing?
   

Ingredients

113g butter (softened)
113g caster sugar
113g cake flour
2 eggs
1 1/2 tbsp carton milk
1 tbsp cocoa powder
1/2 tsp vanilla essence

Method
Cream butter and sugar till light and fluffy.
Add eggs one at a time in the mixture, followed by vanilla and milk.
Sift flour and fold in.
Divide mixture into two portions.
Stir cocoa powder into one while the other remain the same.
Add butter into a greased baking pan, after which cocoa mixture over it.
On top of it, add cocoa mixture.
Bake at 165C for 40 mins or until cake is cooked.
Remove from oven and let it cool down.