Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 160kcal
Ingredients
- 1 ¼ cup all-purpose flour
- Pinch of salt
- 1 teaspoon baking powder
- ½ cup unsalted butter
- 1 ½ cup sugar
- 3 large eggs at room temperature
- 1 ¼ teaspoon vanilla
- ¼ cup evaporated milk mixed with ¼ cup water OR 1/2 cup regular whole milk
- 1/3 cup unsweetened cocoa powder mixed with 4 tablespoon hot water
Instructions
- Preheat oven to 350F/180C. Butter and flour a 9 x 5 x 3-inch loaf pan, keep aside.
- In a bowl, sift flour with salt and baking powder. Keep aside.
- In a different bowl, Add the butter and beat for 3 minutes until lighter in color. Add the sugar and beat until fluffy and much lighter in color, about 4 minutes on high speed.
- Add the vanilla and then add the eggs one at a time, and each time you add an egg, beat for three minutes.
- Add half the flour to the butter and sugar mixture and beat on lowest speed until combined (do not over mix).
- Add all the milk and beat until combined then add the rest of flour and beat until combined. The batter should look silky but a little thick.
- Take around three fourth of the batter (around 2 cups and a half) and mix with the chocolate and hot water mixture.
- When scooping both batters in the pan, place a scoop of white batter and beside it a chocolate and the white batter and beside it chocolate batter. For the second layer, on top of every white batter place a chocolate batter, and on each chocolate, scoop a scoop of white batter. Using a butter knife, make a U or an S shape.
- Tap the pan lightly two times over the kitchen counter, place in the middle rack of the oven and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
