Chocolate Vanilla Swirl Loaf Cake

Before this cake became by trademark hit with almost everyone, the marble cake from here was the most demanded. The only problem I had with making it in a jiffy were the number of ingredients it used including unsalted butter which I rarely keep at home. Also, it used to break apart many a times during de-moulding, so I had decided to reduce the baking powder and test if it fares better.

Chocolate Vanilla Swirl Loaf Cake

This beautiful pattern is a crowd pleaser especially kids

After a long time I made this cake and reduced the baking powder by half teaspoon and substituted oil for butter. I was waiting with bated breath to know the result, coz playing with proportions of basic ingredients in a cake was a first for me.

And my fears were unfounded and the cake came out in all it’s glory. Here it is!! Soft, moist and utterly delicious cake.

Chocolate Vanilla Swirl Loaf Cake

Chocolate Vanilla Swirl Loaf Cake

Chocolate Vanilla Swirl Loaf Cake

Ingredients

1 cup of all purpose flour
¾ cup of multigrain flour
3 tablespoons of milk powder
teaspoons of baking powder
½ teaspoon of baking soda
½ cup of oil
¾ cup of powdered sugar
¾ cup of milk
1 teaspoon of vanilla extract
2 tablespoons of cocoa powder
2 tablespoons of hot water

Preparation

1.Preheat oven to 170C. Grease a loaf pan.
2.Sift together all dry ingredients – flours, milk powder, baking powder and baking soda, keep aside. In a separate bowl, pour hot water on cocoa powder and mix well to form a paste, allow it to cool.
3.Cream oil and sugar till light and fluffy. Add the flour mix and milk alternately, starting and ending with flour to get a smooth batter. Add vanilla essence to the batter. Mix again. Adjust milk to reach desired consistency if needed.
4.Now add chocolate paste to the batter with a spoon & gently swirl with another spoon to make marble effect. Do Not use the same spoon for marbling & also Do Not mix uniformly. Both vanilla & chocolate mixture should show separately as marble effect.
5.Pour the batter in the prepared pan & bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow it to cool completely in the pan before de-moulding.

Notes

Recipe adapted from here.

You may need to adjust milk if you find the batter too thick.

  • Seena Antony

    Yum, always a favourite… :) great pictures. I have not really tried including multigrain flour. Is there a specific brand you suggest?

  • I usually use the store bought Ashirwad atta for multigrain and occasionally I have used home mixture of multigrain where I get it ground as per my proportions and ingredients.

  • Chocolate, vanillla, cake. Can’t get better than that. Thanks for sharing the recipe

  • Seena Antony

    :) thanks

  • sandra pilacchi

    bellissimo!

  • Thanks Kishor

  • Thanks Sandra