Makes: 14 slices from a 29cm (11in) loaf tin
Calories: Total ~ 3,962 calories | ~283 calories per slice

Preparation
Preheat the oven to 170c and line a loaf tin.

Beat the butter and the sugar in a bowl until creamy, then add the eggs one at the time. Add the vanilla extract and mix until well incorporated

Fold in the flour and baking powder until smooth. Divide the mixture into two bowls and mix the cocoa powder to one of the bowls. Add a little milk to the chocolate mixture so the texture of both mixtures are similar.

Fill the tin by alternating spoonfuls of each mixture, then gently tap the tin on the counter to help level it. Use a knife to make one or two swirls along the batter to create a marble effect; any more and the pattern may become muddled.

Bake for about 45 minutes, or until a toothpick inserted in the centre comes out clean.

While the cake is still hot from the oven, dissolve a tablespoon of sugar in about 3 cm of boiling water and brush it all over the surface; this gives it moistness and a lovely glossy finish. Allow it to cool completely.

For an extra treat, you can spread a layer of melted chocolate over the top once cooled!
Serve in bread-like slices, this recipe makes around 14 slices from a 29 cm (11-inch) tin.

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