Zebra cake: with two-tone stripes, soft and truly delicious!

INGREDIENTS
160g (3/4 cup) of butter
320g (1 1/2 cups) of sugar
Vanilla extract
4 eggs
190ml (3/4 cup) of milk
310g (2 1/2 cups) of all-purpose flour
16g (3/4 tbsp) of baking powder
A pinch of salt
35g (1/4 cup) of cocoa powder
150g of hazelnut cream
Hazelnut grains

METHOD
1. In a bowl add the butter, sugar, and vanilla essence and mix with the electric mixer. Add one by one egg and continue with mixing. Add the milk, and salt and sift the flour and baking powder. Mix with a spatula to combine.
2. Split the mixture into half and add the cocoa powder into one half. Mix to combine. Fill the piping bags with white and cocoa mixture.
3. In a cake mold (27 cm - size), pour the mixture on the ends first and then fill the middle part with the cocoa mixture and then with the white one.
4. Transfer the cake to the oven and bake at 180°C/360°F for 50 minutes.
5. Transfer the cake to the plate after baking, fill it with hazelnut cream, and decorate it with hazelnut grains on the edges.
6. Cut the slice and serve.
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