Choconilla Loaf Cake

You don’t need two completely different batters to make this cake. You simply take some of the vanilla batter and mix it with melted chocolate mixture and voilà — that’s your chocolate batter!

This cake tastes like pure old-fashioned goodness, and it appeals to kids and grown-ups alike.

Ingredient:

· Vegetable oil cooking spray for greasing

· 2 cups all-purpose flour

· 2 teaspoons baking powder

· 1/4 teaspoon salt

· 175 grams unsalted butter, softened, plus 3 tablespoons melted

· 2 tablespoons unsweetened cocoa powder

· 1 1/3 cups granulated sugar

· 2 large eggs

· 1 teaspoon pure vanilla extract

· 1/2 cup heavy cream or milk

Method

· Preheat the oven to 175°C.

· Grease an 8-by-4-inch loaf pan and line it with parchment paper (parchment paper is optional)

· In a bowl, whisk the flour with the baking powder and salt.

· In another bowl, combine the melted butter with the cocoa until smooth.

· Combine the softened butter with the granulated sugar using a handheld mixer

· Add the eggs and vanilla and beat until smooth.

· Add the dry ingredients and mix just until combined.

· Add the cream and beat until smooth.

· Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.

· Spoon half of the remaining batter into the prepared pan and smooth the surface.

· Spread the chocolate batter in the pan, then cover with the remaining plain batter.

· Bake the pound cake for 25 minutes.

· Reduce the temperature to 170°C and bake for 45 minutes more.

· Let the pound cake cool in the pan for 10 minutes, then unmould and let cool completely on a wire rack.

· Serve with tea or coffee