Instructions

1. Pre-heat oven to 180°C / 160°C fan assisted and line a 2lb (20x10cm / 8×4 inch) loaf tin with parchment paper.
2. Melt 45g of the butter in a small bowl in the microwave. Once melted, add the cocoa powder and stir to form a smooth paste. Set aside.
3. In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.
4. Add remaining 180g butter to the bowl of your stand mixer along with the sugar, then cream together on a medium low speed until pale in colour, 2-3 minutes.
5. Add the eggs and mix again on medium low speed for another 2-3 minutes. Scrape down the sides of the bowl as needed.
6. While mixer is running on low speed, slowly spoon in the dry ingredients and mix together. Add the milk and vanilla and mix on low speed just until combined.
7. Spoon half of the batter into a small bowl, set aside.
8. To the remaining batter in the mixer’s bowl, add the cocoa paste and mix just until a uniform colour.
9. Drop alternating spoonful’s of the chocolate and vanilla batter into the prepared loaf tin then gently tap the tin against the counter to help it settle.
10. Drag a blunt knife in a zig-zag pattern through the batter one way then the other. Tap the tin against the counter again to help level the batter.
11. Bake in pre-heated oven until a skewer comes out clean from the centre, between 1 hour to 1 hour 10 minutes.
12. Leave to cool completely in the tin then turn out and carefully peel away the parchment paper. Cut into slices to serve.
13. Will keep for up to 5 days in an airtight container at room temperature.
14. This recipe has been tried and tested by I Love Cooking and sponsored by Kenwood.