Two-tone pound cake: very soft and delicious!

INGREDIENTS
190g (3/4 cup) of butter
170g (3/4 cup) of sugar
A pinch of salt
3 eggs
320g (2 1/2 cups) of flour
16g (1 tbsp) of baking powder
290g (1 1/4 cups) of liquid cream
Vanilla essence
40g (1/4 cup) of cocoa powder

For syrup:
160ml (3/4 cup) of water
70g (1/4 cup) of sugar

For chocolate frosting:
320g of dark chocolate (melted)
60g (1/4 cup) of vegetable oil
Chopped hazelnuts

METHOD
1. Add the butter, sugar, and salt in a bowl and start mixing with the electric mixer. Add the eggs, flour, baking powder, and finally the liquid cream.
2. Divide the batter in half. In one half add the vanilla essence and to another half add cocoa powder. Mix to combine.
3. Fill the pipping bags with the different mixtures and in the mold alternate vanilla cream, and cocoa cream until finish the cream. Transfer to the oven and bake at 160°C/320°F for 75 minutes.
4. In a saucepan add the water and sugar and mix. Let the sugar melt and then remove it from the heat.
5. Pour the syrup over the cake and let it rest for 12 hours.
6. In a small bowl mix the melted chocolate, vegetable oil, and chopped hazelnuts.
7. Pour the chocolate frosting over the cake and let it firm. Serve the cake on a serving dish, cut into slices, and serve.
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