Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting the pan
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup (180ml) milk
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp hot water

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  6. Divide the batter in half into two separate bowls.
  7. In one bowl, stir together the cocoa powder and hot water to form a paste. Add the chocolate mixture to one half of the batter and mix until combined.
  8. Drop spoonfuls of each batter alternately into the prepared loaf pan. Swirl the batters together using a skewer or knife. Be careful not to overmix.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean (with a few moist crumbs is fine).
  10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.