Ingredients

• 200 g / 7.1 oz butter, at room temperature
• 200 g / 7.1 oz sugar
• 1 pinch of salt
• 4 eggs
• 300 g / 10.6 oz plain, all-purpose wheat flour
• 2 teaspoons baking powder
• 8 tablespoons milk
• 15 g / 0.5 oz dark baking cocoa (dutched cocoa)
• 1 tablespoon sugar
• 3 tablespoons milk
• 150 g / 5.3 oz off-the-shelf or homemade chocolate glaze

Method

1. Preheat the oven to 175°C / 350°F. In a mixing bowl combine butter with sugar and a pinch of salt and beat with an electric mixer, fitted with beaters, until creamy and fluffy, about 5 minutes. One by one, add the eggs, mixing well between each addition, about 1/2 minute. In a second bowl stir together flour and baking powder and add gradually to the butter mixture, alternating with 8 tablespoons milk. Briefly mix everything at high speed.

2. Transfer 2/3 of the batter in a separate bowl and set aside. To the remaining 1/3 of batter stir in 15 g dark baking cocoa, 1 tablespoon sugar, and 3 tablespoons milk.

3. Transfer one half of the light batter into a greased loaf pan. Pour the dark batter on top, followed by the second half of the light batter. Pull a fork through the batter in a spiral motion, creating a marble pattern.

4. Bake on a lower rack, 50 – 60 minutes. Take out of the oven and let cool in the baking pan for about 10 minutes. Remove the cake from the baking pan, transfer onto a cooling rack and let cool down completely.

5. Prepare the chocolate glaze and spread it on top of the cake. Serve in thick slices.