Spotted Cake

Lightly grease the inside of the springform ring so the cake releases more easily later.

If you like, sift the flour mixture briefly — this makes the batter extra fine.

Using room-temperature ingredients allows the mixture to whip faster and more evenly.

Don't overmix — this keeps the cake light and airy.

If the chocolate batter seems very thick, add a little more milk, a tablespoon at a time.

For larger spots, place bigger dollops; for a finer pattern, use smaller dollops placed close together.

Near the end, test with a wooden skewer — it should come out almost clean.

Allow it to cool completely before adding the chocolate — otherwise it will go dull and run too much.

Make sure no water gets into the chocolate, otherwise it can seize.

For especially pretty spots, apply the dark chocolate first and then the white (or vice versa) and let the drops run into each other slightly.