Chocolate Swirl Loaf Cake
55 mins
serves 8
serves 8
A soft yogurt loaf cake with a rich cocoa-espresso swirl. Simple, tender, and quietly impressive.
Easy
Ingredients
3 eggs
180 g caster sugar
250 g self-raising flour
60 ml (¼ cup) vegetable oil
125 ml (½ cup) Greek yogurt
1 teaspoon vanilla extract
3 tablespoons dark cocoa
50 ml espresso
3 eggs
180 g caster sugar
250 g self-raising flour
60 ml (¼ cup) vegetable oil
125 ml (½ cup) Greek yogurt
1 teaspoon vanilla extract
3 tablespoons dark cocoa
50 ml espresso
Method
Preheat the oven to 180°C. Grease and line a large loaf tin.
Whisk eggs and sugar until pale and creamy.
Add the oil, yogurt and vanilla.
Gently fold in the flour, well sifted. Mix until the batter is combined.
Pour half of the mix into one bowl and the other half into another bowl along with the cocoa powder and espresso.
Evenly dollop batter into the baking tin alternating between both mixtures to create a swirl pattern.
Bake for 35–40 minutes, or until a skewer comes out clean.
Allow to cool before serving.
Preheat the oven to 180°C. Grease and line a large loaf tin.
Whisk eggs and sugar until pale and creamy.
Add the oil, yogurt and vanilla.
Gently fold in the flour, well sifted. Mix until the batter is combined.
Pour half of the mix into one bowl and the other half into another bowl along with the cocoa powder and espresso.
Evenly dollop batter into the baking tin alternating between both mixtures to create a swirl pattern.
Bake for 35–40 minutes, or until a skewer comes out clean.
Allow to cool before serving.