First, take a mixing bowl. Sieve all the dry ingredients three times. Then start to preheat the oven at 180 °c for 10 minutes OR if you don't have an oven, keep a kadhai covered with lid for preheating on gas with 1 cup of plain salt at the base.

Then take another bowl. Whisk butter, sugar, curd and vanilla for 5 minutes till creamy. Then mix in the milk. Now mix in the dry ingredients with a spoon, mixing with the cut and food method. (Reserve 4 tablespoons of milk for later) If the batter is too thick, add 1 to 2 tablespoons of milk. If it is too thin, sieve in 1 to 2 tablespoons of all-purpose flour

When all the batter is mixed, divide it into two bowls. In one bowl keep the batter plain white. For the second mixture, mix Cocoa powder with 4 tablespoons of warm milk and remove any lumps. Then add the chocolate food colour or melted dark chocolate to it and mix well. Your chocolate mixture is ready.

Now add 1 tablespoon of white mixture in the prepared cake tin. Then carefully add the chocolate mixture in its centre, taking care, not to get two colours mixed. Repeat this step till both the mixtures are transferred.

Tap the cake tin gently. Then take a toothpick and draw lines from the centre towards the edges in the cake mixture. This will give a beautiful design to the cake.

Keep the tin in the oven or in kadhai on a metal stand. Bake for 25 to 30 minutes in the oven and 35 to 40 minutes in kadhai. When done, insert a toothpick. If it comes out clean, the cake is done. Or if the batter is still sticky, bake for a further 5 minutes.

Remove and place on a metal stand or rack. Cover with a clean kitchen towel. Turn out on a serving plate and slice when cooled. Garnish with pink coloured sugar sprinkles. Enjoy with your special person or kids.