Marble Cake

Place 4 eggs in a bowl and leave them at room temperature.

Add 2 teaspoons of vanilla to the eggs and whisk well until the mixture doubles in volume (about 4 minutes).

Gradually add 1 and 1/3 cups of sugar while continuing to whisk until the sugar is fully dissolved.

Gradually add 3/4 cup of vegetable oil while whisking continuously.

Gradually add 1 cup of milk while continuing to whisk until the mixture is well combined.

Stop the mixer and add 3 teaspoons of baking powder to 2 cups of flour, then sift them together.

Gradually add the flour mixture to the cake batter while mixing slowly until combined, then stop mixing.

Add 1 teaspoon of lemon zest and fold gently with a spatula.

Set aside part of the white batter and add 2 tablespoons of cocoa powder with 3 tablespoons of milk, then whisk until smooth.

Arrange the cake layers in the pan, starting with a layer of white batter, then add lines of the cocoa batter, and repeat for a marbled effect.

Preheat the oven to 180°C, then place the cake on the middle rack for 30–35 minutes until the surface dries and turns golden.

Prepare the chocolate sauce by heating 1 cup of heavy cream without boiling, add 200 g of semi-sweet chocolate chips, leave for 5 minutes, stir, then add a small piece of butter

Pour the sauce over the cake once it cools slightly.