|225.00 g||castor sugar|
|3.00||eggs — large|
|225.00 g||flour — cake|
|10.00 ml||Robertson's baking powder|
|15.00 ml||cocoa powder|
|5.00 ml||vanilla — essence|
|0.00||chocolate — melted, to garnish|
Grease and line a 22cm loaf tin. Beat the butter and castor sugar until light. Add the eggs one at time, beating well after each addition. Sift the cake flour,
baking powder and a pinch of salt over the butter mixture and fold in gently. Fold in the milk. Spoon one-third of the mixture into a separate bowl and mix in the cocoa powder. Fold the vanilla essence into the remaining batter.
Spoon half the vanilla mixture into the loaf tin. Add spoonfuls of the cocoa mixture to the batter at random, then top with the remaining vanilla batter. Use
a blunt knife to swirl the batter in the tin, creating the marbled effect. Bake in a preheated oven for one hour or until a
skewer comes out clean. Remove from the oven and leave to cool in the tin for 15 minutes. Turn out and leave to cool completely on a wire rack. Serve sliced or
topped with melted chocolate.