Ingredients
plain flour, (9 oz - all-purpose flour)
baking powder
bicarbonate of soda, (baking soda)
salt
butter, (6 oz) softened
granulated sugar, (9.7 oz)
vegetable oil
eggs, at room temperature
vanilla extract
Greek yoghurt, (4.2 oz)
whole milk, (2 oz)
cocoa powder
hot water
instant coffee, (optional)
Method
- 1. Heat oven to 175°C/350°F, butter and line the base of a 24cm loaf pan with parchment paper.
- 2. Sifted the flour, baking powder, bicarbonate of soda and salt together into a bowl and set aside for later.
- 3. In a large bowl, beat the butter, sugar and oil together until pale and fluffy.
- 4. Add the eggs in one at a time, scrape down the sides of the bowl and mix well after each addition.
- 5. Add the vanilla extract, and Greek yoghurt, fold in gently until well combined.
- 6. Fold in the flour, then add the milk and mix gently.
- 7. In a separate bowl if using coffee, first dissolve it in the hot water then pour the prepared coffee over the cocoa powder and mix together to make loose paste(if not using coffee, just pour thot water over the cocoa powder and mix). Divide the cake batter between two bowls and fold in the cocoa paste to one half of the batter.
- 8. Using a small ice cream scoop, dollop scoops of batter into the prepared loaf pan, alternating between the vanilla batter and chocolate batter. When scooping batter onto the next layer, ensure alternating batters are placed on top of each other.
- 9. Take a skewer and run it through the mixture horizontally then vertically to form swirls between the batters.
- 10. Bake in the oven for 55-60 minutes or until a tooth pick inserted into the centre comes out clean.
- 11. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack. Cool completely then serve.
Comments, Questions And Tips (0)
There are no comments yet.
There are no questions yet.
There are no tips yet.