Ingredients:

For the cake batter:

• 1 ½ cups (190 g) all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (115 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120 ml) milk

• 3 tbsp unsweetened cocoa powder

• 2 tbsp hot water

For the topping:

• ½ cup (90 g) semi-sweet chocolate chips or chunks

• ½ cup (80 g) chopped chocolate pieces (for garnish)

• 2 tbsp heavy cream (optional, for a soft ganache finish)

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Instructions:

1. Prepare the oven & pan

   • Preheat oven to 350°F (175°C).

   • Grease and line a 9x5-inch loaf pan with parchment paper.

2. Mix dry ingredients

   • In a bowl, whisk flour, baking powder, and salt. Set aside.

3. Make the batter

   • Beat softened butter and sugar until light and fluffy.

   • Add eggs one at a time, beating well. Stir in vanilla.

   • Add flour mixture in two parts, alternating with milk, until smooth.

4. Prepare chocolate swirl

   • In a small bowl, mix cocoa powder with hot water until smooth.

   • Take ⅓ of the batter and stir in the cocoa mixture to make the chocolate portion.

5. Create marble effect

   • Spoon vanilla and chocolate batters alternately into the loaf pan.

   • Use a knife or skewer to gently swirl the batters together for a marble pattern.

6. Bake

   • Bake for 45–55 minutes, or until a toothpick inserted comes out clean.

   • Let cool in the pan for 10 minutes, then transfer to a wire rack.

7. Add chocolate topping

   • Melt chocolate chips with heavy cream (if using) until smooth. Spread over cooled cake.

   • Sprinkle chopped chocolate pieces on top for a rich, chunky finish.

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Tips & Variations:

• Add a teaspoon of espresso powder to the chocolate batter for a mocha twist.

• Replace half the milk with sour cream for extra moistness.

• Store in an airtight container at room temperature for up to 3 days.