This marble cake only looks innocent…
Prehat oven to 170°C.
Melt in a saucepan/ microwave the chocolate, non dairy cream and inverted sugar. The inverted sugar will give your cake a moist texture without being wet and will keep the cake fresh longer. dont give it up 😉
Meanwhile use an electric whisk and mix together: light brown sugar, dark brown sugar coconut oil and vanilla till a light and fluffy mixture is obtained. The coconut oil must be hard. (If the oil is liquidish, store it in the fridge — it will harden).
Add eggs, 1 at a time, and beat well for about 4 minutes.
Mix 3/4 of the mixture and add to the chocolate & cream mixture until combined. At this point, you can play with the amount of mixture you want to combine. If you are willing to have more of the white mixture, combine only ¼ of the mixture with the chocolate and cream mixture.