1

Using a wire whisk, beat the eggs, sugar, and vanilla at high speed for 3 to 5 minutes until a white mixture forms, then add the milk.

2

At the lowest speed, gradually add the sifted flour, salt, and baking powder, and beat until the flour is incorporated. Then add the butter, being careful to retain the air in the mixture without overbeating.

3

Divide the mixture in half, then add cocoa to one half and gently mix by hand from the bottom up until the lumps disappear.

4

Pour the batter alternately, alternating between white and brown, into a greased and floured pan or one lined with parchment paper.

5

Then, using a skewer or fruit knife, stir the mixture from the bottom up, then gently tap the mold to release air bubbles before placing it in the oven.

6

Bake in a preheated oven at 200°C on the middle rack for 30 minutes. Bake from the bottom only for 25 minutes, then from the top for 5 minutes, or until cooked through. Remove from the oven and let it cool in the pan for approximately 20 minutes.

7

Remove it from the mold, then store it in an airtight container to maintain its moisture. Let it cool completely, then decorate as desired.