1. Unsalted butter is softened at room temperature.
2. Add granulated sugar and mix well with a rubber spatula.
3. Stir evenly with a blender.
4. Add vanilla extract, then add whole eggs in portions.
5. Stir in a quick way to form a creamy paste.
6. Sift in low-gluten flour and baking powder.
7. Use a rubber spatula to gently mix in irregular directions to form a uniform batter.
8. Take half of the batter (about 150g), sift in baking soda powder and unsweetened cocoa powder, and gently mix with a rubber spatula to form a uniform cocoa batter.
9. Use a rubber spatula to first scrape the original batter into the baking tin.
10. Then scrape into the cocoa batter and mix the two batters slightly with a rubber spatula.
11. Preheat the oven to 180 degrees and bake for about 30 to 35 minutes.
12. Because it looks like the Black Snow Mountain, I named it Black Snow Mountain Cake. It is a heavy oil cake, it tastes very fragrant and aftertaste.
