Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, spooned and leveled
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) milk
  • 1/4 cup (25g) unsweetened cocoa powder
  • 2 tablespoons (30ml) hot water
  • 1/4 cup (57g) melted chocolate of choice
  • 2 tablespoons granulated sugar
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour (or line with parchment paper) the loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated 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.
  6. In a separate small bowl, whisk together the cocoa powder, hot water, melted chocolate and sugar until smooth.
  7. Divide the vanilla batter evenly into two bowls. Gently fold the prepared chocolate swirl into one half of the batter.
  8. Spoon alternating dollops of vanilla and chocolate batter into the prepared loaf pan.
  9. Using a toothpick or skewer, gently swirl the batters together. Be careful not to overmix.
  10. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  12. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
  13. Once the glaze is set, slice and serve. Enjoy!