Leave butter on countertop to soften before baking
Pre-heat oven to 160°C, and line loaf tin with the greaseproof provided
In a large bowl beat butter and sugar together until smooth and creamy with a metal fork/electric whisk/standing mixer
Crack eggs one at a time into the butter/sugar mixture and mix after each addition
Fold in flour and mix
Add milk powder to a cup and add 3 tbsp of tap water, stir well and then add this to the batter and mix until smooth
Spoon out half of the batter and put into another bowl
In one of these bowls add the cocoa powder and mix well
Using a spoon, scoop out the vanilla batter and do 3 large blobs on the bottom of the tin – left bottom, middle top and right bottom, fill in gaps with cocoa batter
For the next layers repeat this process but cover up the vanilla batter with cocoa and the cocoa batter with vanilla (imagine how a chess board looks) It may help to use a silicone spatula to get all all the batter out of the bowls
Lightly tap the tin on the counter to have a smooth even layer of batter then take a blunt knife and swirl it in the batter to make a marbled effect – have fun!
Bake, in the centre of the oven, for 45 – 55 minutes or until the cocktail stick comes out clean
Remove the cake from the oven and cool on a cooling rack in the tin for around 20 minutes
Once cooled, remove cake from tin (it may help to run a blunt knife around the edges of the tin first) and allow to fully cool
If a drizzled chocolate topping was not added during your order slice away and enjoy!
For the chocolate topping – melt the chocolate in a small microwavebale bowl in 15 seconds bursts, stir occasionally, and once melted drizzle onto the cake