Preheat your oven to 180°C (350°F) and prepare a 24 cm (9 in) round cake pan by greasing and lining it with parchment paper.

In a separate bowl, sift together the flour, salt, and baking powder. Set this dry mixture aside for later use.

In another small bowl, combine the cocoa powder, 1/4 cup of milk, and 1 tbsp of sugar, mixing well until smooth.

Using a mixer, cream together the softened butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract for added flavor.

With the mixer set to low, begin alternating between adding the milk and the flour mixture, doing so in small increments until everything is fully incorporated.

Once the batter is smooth, separate two cups of the mixture into a different bowl and mix it thoroughly with the cocoa mixture to form the chocolate batter.

In the prepared cake pan, start layering the batter by spooning one tablespoon of the plain batter into the center of the pan, followed by one tablespoon of the chocolate batter directly on top. Continue this process, alternating batters, to create a zebra pattern. If you prefer a simpler approach, pour the batters in layers and swirl them together with a knife to achieve a marbled effect.

Place the pan into the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 15 minutes on a wire rack before carefully removing it from the pan.

Serve plain or with a rich chocolate glaze for added indulgence. Enjoy!