Leopard Cake

This recipe is from sugar craft!
Very interesting and creative cake.
It was a joy to see those leopard marks once the cake was sliced:)

Ingredients:
All purpose flour(sieved)-250 gms,
Granulated white sugar(powdered)or caster sugar-200 gms,
Butter-230 gms,
Egg-3,
Milk-100ml,
Baking pwd-1 tbsp,
Cocoa pwd-4 tbsp,
Vanilla essence-1 tsp.

Note:This cake has a thick batter,as pipping bags are used to pipe the prints inside the batter. Dividing the batter into three different proportions is a little tricky but once you make it,you will get a fair idea of the proportion.Had some cocoa batter left in the piping bag which was used to make 2 cupcakes.

Method:
Pre heat oven to 170 C
Grease a 8 inch round pan and line it with butter paper.
Mix flour and baking pwd.

Place butter in the mixer bowl and beat till smooth.

Add the sugar and beat till creamy(2 minutes).

Add one egg at a time and beat for 1 minute.

Add vanilla essence and beat for 30 seconds.

Add half the flour and beat only till combined.

Add milk and beat only till combined.

Add the rest of the flour and beat only till combined.

Remove the beater.
Take out 3 tbsp heapful of batter in one small bowl and 2 tbsp heapful of batter in another small bowl.

Mix 1 tbsp of cocoa pwd to 2 tbsp of batter and mix lightly using a  spoon.

Mix 3 tbsp of cocoa pwd to 3 tbsp of batter and mix lightly till well combined.

Transfer each batter to a pipping bag.
Spread a thin layer of the main batter on the base of the pan.

Transfer the left main batter to a pipping bag.

Make curve lines with dark brown batter.

Put the light brown on top of the dark lines.

Cover again with the dark brown layer.

Cover the whole with the main batter through a pipping bag.

Once it is fully covered,smooth the top with the back of the spoon.

Give the pan a light tap on the counter to remove air bubbles.
Transfer the pan to bake for 40 to 45 minutes or till tooth pick inserted in the center comes out clean.
Remove the pan from the oven and let it cool for 5 minutes on wire rack.

Loosen the side by knife.
Invert the cake and remove the butter paper.

Invert again and leave it to cool on wire rack.

Once the cake is lightly cool,slice the cake.
The best part of this cake are the leopard prints inside the sliced pieces.

This batter can be used to make cupcakes too!