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- 175 grams / 1-1/2 cups all-purpose flour maida
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 175 grams unsalted butter, at room temperature
- 200 grams sugar
- 3 extra-large eggs
- 1 tsp vanilla extract
- 1/4 cup plain yogurt
- 1/4 cup whole milk
- 50 grams semi-sweet or dark chocolate * see notes
- 1/2 tablespoon unsweetened cocoa powder
- Preheat oven to 160 degrees C. Grease and line a 9x5 inch loaf pan with baking parchment or simply grease the pan and dust it with flour. Tap out the excess.
- Sift the dry ingredients 2-3 times. This makes the cake fluffy
- Melt the chocolate in a double boiler (bowl placed over a pan of simmering water) or microwave for a few seconds until it is a smooth paste.
- In a bowl cream together the butter and sugar till pale and fluffy. Add in one egg at a time and beat after each addition.
- Add the vanilla and mix. Add the dry sifted ingredients in three parts, alternating between yogurt and milk. Stir gently to ensure that everything is mixed properly.
- Divide the batter into half, to pour the first half into the baking pan. To the other half of the batter mix the cocoa powder and melted chocolate and stir to mix.
- Pour in the chocolate batter in parts into the loaf pan - basically you need to get a design like a marble effect, so gently punch out the vanilla (white) batter that u previous put in and pour the chocolate or just use a spatula to twirl the batter together in the form of a figure eight. Don't over mix or you will spoil the design. Smooth out the surface a bit.
- Place the pan in the preheated oven and bake for about 50-55mins or till the skewer inserted comes out clean.
- Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a cooling rack and let it cool completely. Slice and serve.
The nutritional values are only indicative.