1. Preheat the oven to 350°F (180°C). Line a 10 inches (26cm) springform tin with baking parchment and grease lightly. If you have baking strips*, moisten them and place them around the tin to help the cake rise more evenly. Set aside.

2. Add the xylitol (or sugar), the eggs, the oil, 3.4 fl. oz. (100ml) of the milk and the vanilla extract to a large bowl and mix for about 2-3 minutes on high until light and fluffy. Mix flour, baking powder, and salt together and add to the bowl as well – mix in briefly. Pour about half of the batter into a second bowl, add the cocoa powder and the tablespoon of milk and mix well.

3. Pour about 2 tablespoons of the light batter into the center of the baking tin, then top with 2 tablespoons of the dark batter. Repeat this process until both batters are used up completely – this should create many thin layers of light and dark batter. Bake for about 35-40 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down completely on a wire rack.

4. For the glaze, mix the confectioners’ sugar with vanilla extract and a small amount of heavy cream. Add more cream until the consistency of the glaze is thick and not too runny. Glaze the cake and let it dry.