| 1 | Sift the two cups of flour and set aside. |
| 2 | Leave the butter at room temperature for 1 hour until it is soft. |
| 3 | Whip the sugar and softened butter until white and creamy. |
| 4 | Stir in the eggs, one by one. |
| 5 | Add a pinch of salt and the vanilla. |
| 6 | Separate the mixture into two equal portions. |
| 7 | In the first mixture, fold in a cup of flour, the cornstarch and a tablespoon of baking powder. |
| 8 | In the second mixture, fold in the other cup of flour, the cocoa powder, and the other teaspoon of baking powder. |
| 9 | In a cake mould, line up a piece of wax paper. Pour the chocolate mixture on the bottom of the cake mould, then pour the vanilla mixture on top of the chocolate mixture. |
| 10 | Spread equally, and use a spoon to run through the mixture to obtain a marble effect. |
| 11 | Bake at 425 degrees Farenheit, reducing the heat to 375 degrees for 30 minutes. |
| 12 | Check the baking process with the help of a knife. Dip the knife into the cake, and if the knife does not come out clean and dry, then further baking is needed. |
| 13 | Cool on a wire rack, and slice into 8 equal portions. |
