INGREDIENTS
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) milk
- 1/4 cup (25g) unsweetened cocoa powder
- 2 tbsp hot water
INSTRUCTIONS
- Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
- In a small bowl, mix cocoa powder and hot water to make a smooth paste.
- Divide the batter into two bowls. Mix the cocoa paste into one half to create the chocolate batter.
- Spoon dollops of vanilla and chocolate batter alternately into the pan. Use a knife to swirl through the batter for a marble effect.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Let me know if you’d like a chocolate glaze or whipped cream topping with it! 🍰