3,5 – 4 cups
If your cake has a very dark consistency while whisking after adding cocoa, you can add some milk.
Break the eggs into a bowl and beat them nicely together with the granulated sugar.
Add milk, oil, vanillin and baking powder on it and continue whisking.
Add the sifted flour little by little and make a lightly fluid cake mortar.
Transfer some of the cake mortar to the greased floured cake mold. Add the cocoa to the rest and beat well.
Transfer the cocoa mortar onto the plain cake mortar. Then bake in a preheated oven at 180 degrees for about 35-40 minutes. Take it out of the oven and cool it at room temperature, then serve it by slitting. Enjoy your meal!