This dry cake is normally served on its own, I just used the hole in the middle as a candy bowl to these cute and super sweet white chocolate m&ms brought from the US. I have some more sweets I got on our trip and will have some other posts featuring something new very soon :).

Cocoa & Vanilla Tiger Cake

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Servings	Prep Time
10people	15minutes

Cook Time

40minutes

Servings Prep Time 10people 15minutes

Cook Time 40minutes

Cocoa & Vanilla Tiger Cake 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Servings Prep Time 10people 15minutes Cook Time 40minutes Servings Prep Time 10people 15minutes Cook Time 40minutes

Ingredients

• 100 grams white granulated sugar
• 200 grams unsalted butter
• 3 eggs
• 100 grams potato flour
• 100 grams plain flour
• 2 teaspoons baking powder
• 2 teaspoons vanilla sugar
• 2 tablespoons cocoa powder

Servings: people

Units:MetricUS Imperial

Instructions

1. Preheat oven to 200ºC, lightly grease and flour a ring cake pan/bundt pan.
2. Place butter and sugar in a mixing bowl and beat on medium high speed for five minutes.
3. Add eggs one at time beating for 2 minutes after each addition.
4. Meanwhile in another bowl combine all dry ingredients apart from cocoa powder.
5. Combine the mixtures beating on medium high speed for about 3 minutes until fully incorporated.
6. Place about half of the batter in a piping bag and shift cocoa powder in the rest of the batter and mix until fully incorporated.
7. Place the chocolate batter into another piping bag and start layering the batters repeating the pattern until you run out of batter.
8. Bake on lower rack for 40 minutes.
9. Let the cake cool down before removing from the pan.