I've been baking this cupcake for years. This recipe is a famous Greek chef Stelios Pallaresa, in my opinion, just perfect. Everything is in moderation, the cake is very tasty, fluffy and fragrant, moderately moist and sweet, that much to say, it is necessary to cook and try!
Beat the eggs until the volume increases 2 times and, without ceasing to whisk, gradually introduce sugar, whisk for at least 7 minutes.
Add the melted oil to the steam bath or microwave, mix thoroughly with a spatula.
Add flour mixed with baking powder and vanilla and sifted.
Mix well from bottom to top and in a circle.
Add the zest and milk and mix very thoroughly.
The finished dough flows down from the blade with a ribbon.
Set aside 1/3 of the dough, add the sifted cocoa and 3 tablespoons of milk, mix well with a spatula.
Form with a tube (26 cm in diameter) carefully lubricate with margarine (each hem) and sprinkle with flour, turn over and easily knock the edge to remove excess flour. Place in the form of the white part of the dough, and the top chocolate.
Bake in a well-heated oven at 170 C 60 minutes, if you want the cake to be more moist, then bake for 10 minutes less. Readiness check a wooden stick. Focus on your oven.
Allow the cake to cool completely, gently release it from the mold and sprinkle with sugar if desired. powder or cover with chocolate icing.