How to cook
In the bowl of the mixer, beat the eggs, add the sugar and beat on the highest setting, until a thick and fluffy cream is obtained.
Pour 3 tbsp. of oil and 3 tbsp. of sparkling water. Add the flour with the vanilla in portions and homogenize the mixture.
Divide the mixture into two and pour the sifted cocoa into one part.
Mix, until a homogeneous dark color is obtained.
In a wider rectangular mold, pour the yellow mixture at one end and the brown mixture at the other.
Then pour the brown over the yellow and vice versa.
Bake the cake at 360°F (180°C) in a preheated oven for about 40 minutes.