Ingredients
Cake Ingredients



Chocolate Mixture



Glaze Ingredients



Instructions
Step 1
In a mixing bowl, **beat the large eggs** with the sugar and vanilla sugar or seeds until well combined. This should take about 3-5 minutes.
Step 2
Next, add the milk and **melted butter** to the egg mixture. **Mix well** until all the ingredients are fully incorporated.
Step 3
Gradually add the **sifted flour** mixed with the baking powder to the wet ingredients. **Stir gently** until you have a smooth batter without lumps.
Step 4
Now, divide the batter evenly into two bowls. In one bowl, stir in the **cocoa powder** and milk, mixing until homogeneous.
Step 5
In a greased baking pan, **alternate layering** the two batters. Use a skewer to gently **swirl** the batters together for a marbled effect.
Step 6
Bake in a preheated oven at **170 degrees Celsius (340 degrees Fahrenheit)** for about 45 minutes. Check for doneness by inserting a skewer; it should come out clean.
Step 7
While the cake is cooling, make the glaze by combining **melted chocolate** and vegetable oil in a bowl. Stir in the **chopped walnuts** for added texture.
Step 8
After the cake has completely cooled, pour the **chocolate glaze** over the top, ensuring it drips down the sides for an irresistible finish.
Servings
Equipment
Choose medium-sized mixing bowls for easy handling of ingredients. Having two on hand will help you create the chocolate and vanilla batters seamlessly.
Accurate measurements are key in baking, so having reliable measuring tools can make a huge difference in the final taste and texture.



A sturdy whisk will help you blend ingredients quickly and efficiently, ensuring a light and airy batter!



A 9-inch round cake pan works perfectly for this recipe. Make sure to grease it well to prevent sticking!



A silicone spatula is great for scraping down the sides of your bowls and ensuring you get every bit of batter into your pan.



Variations
- Gluten-Free Version: Replace regular flour with a high-quality gluten-free flour blend.Β **Make sure to check that all other ingredients are gluten-free to maintain the integrity of the recipe!** πΎπ«
- Vegan Version: Swap eggs with **flaxseed meal** (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg). Use **plant-based milk** and **vegan butter** to keep it dairy-free. This way, everyone can enjoy this delightful treat! π±π
Faq
- Why is my cake not rising?
Ensure your baking powder is fresh and that you are not overmixing the batter, as this can lead to a dense cake. Also, make sure your oven temperature is accurate.
- How can I tell if the cake is done?
- Can I use all-purpose flour instead of cake flour?
Yes, but cake flour will yield a softer, fluffier cake due to its lower protein content. If you choose all-purpose flour, your cake might be slightly denser.
- What frosting goes best with Zebra Cake?
An easy chocolate ganache or a light whipped cream frosting pairs beautifully due to their balance with the rich cake flavors!
- Can I make the cake in advance?
Definitely! Bake your Zebra Cake ahead of time, let it cool, and store it in an air-tight container at room temperature. It can also be frozen for later enjoyment!
- Can I substitute the chocolate for something else?
Of course! You can use **carob powder** for a different flavor profile or even try matcha for a unique twist on the classic recipe!