I like to experiment with different ingredients for my butter cake. This round I tried on evaporated milk and baking chocolate to create the marble patterns. The cake was still velvety soft, and tasted even better after a few days in fridge 😋 Yield: one cake Pan size: 21.5x11.5x5.5 cm Baking temperature: Preheated oven to 160℃. Bake at second upper rack at 160℃ for 30 minutes, shift to middle rack and bake for 15 minutes. Ingredients All ingredients in room temperature. Using 55~57g eggs 120g unsalted butter, softened 90g raw fine sugar 3 eggs, about 176g in total 120g top/cake flour 4g baking powder 1g fine salt 15g condensed milk 26g evaporated milk/milk 3/4 tsp vanilla extract 10g unsweetened dark baking chocolate 10g whipping cream (may have to increase to 12g) 2g cocoa powder Directions 1. Melt unsweetened dark baking chocolate and whipping cream over a hot water bath till the former melted and combined with the latter. Set aside. 2. Combine condensed milk, evaporated milk and vanilla extract in a small glass. Set aside. 3. Combine top flour, baking powder, and salt in a bowl. Set aside. 4. Beat 3 eggs till frothy. Set aside. 5. Cream softened butter with raw fine sugar till the butter cream turns light and fluffy. 6. Gradually combine the beaten egg from Step 4 to the butter cream at Step 5. If the butter cream separated from the beaten eggs, add about 1 tbsp of flour mixture to the batter and mix. 7. Sieve and fold in half of the flour mixture from Step 3. 8. Add in the milk mixture from Step 2. Sieve and fold in the remaining flour mixture from Step 3, mix well into a smooth batter. Take about 1/4 of batter to combine with cocoa paste from Step 1, then followed by the cocoa powder, into a cocoa batter. 9. Pour the cocoa batter into the original butter batter, make 2 to 3 swirls using a silicone spatula, and pour the batter into the greased cake pan. 10. Bake at second upper rack of a preheated oven at 160℃ for 30 minutes. Shift down to middle rack, and bake for about 15 minutes, or till an inserted skewer draws out clean. 11. Un-mould and transfer the cake to a cooling rack to cool down for about 10 minutes. Cover the warm cake with a cling wrap, and let it cool to room temperature. This step is optional. 12. Cut and enjoy 😋 The cake tasted nicer the next day 😄