Soft, fluffy and moist marble‑style loaf with rich chocolate and buttery vanilla swirls.

Scale

4 ounces semisweet chocolate, chopped

2 tablespoons coffee or water

1½ cups plus 2 tablespoons cake flour, sifted

2 teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream or plain yoghurt, room temperature

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1. Preheat oven to 325°F (160°C) and prepare loaf pan.

2. Melt chocolate with coffee or water until smooth.

3. Whisk flour, baking powder and salt.

4. Cream butter and sugar; beat in eggs and vanilla.

5. Alternate adding flour mixture and sour cream.

6. Divide batter; add melted chocolate to one half and fold in.

7. Layer batters in pan alternately, then swirl with a skewer.

8. Bake 50–55 minutes until a toothpick comes out clean. Cool and slice.

Use room‑temperature ingredients.

Don’t over‑swirl to retain marble effect.

Fully melt chocolate to avoid lumps.

Check doneness early to prevent over‑baking.