Use a 30x11cm loaf tin. Lightly grease and flour tin, tapping out any excess. Preheat oven to 180 degrees C.
Place butter in a large mixing bowl; beat until creamy. Add sugar (reserve 1 tablespoon) and essence and beat until well combined and pale and fluffy. Add eggs one at a time, stirring until well combined. Sift flour and baking powder onto a plate. Reserve 2 tablespoons milk and stir the rest into the batter, alternating it with the flour. Spoon two-thirds of the batter into the prepared tin.
Stir sifted cocoa powder, 1 tablespoon sugar and the last of the milk into the remaining cake batter and spread over the batter in the tin.
Twist a fork through the layers of batter to produce a marbled effect. Smooth the top and bake for 60–70 minutes until a skewer comes out clean. Turn cake out onto a wire rack to cool.
Try this, too…
For an extra treat spread melted chocolate over cooled cake and scatter with chocolate sprinkles.
Not sure if these measurements are correct even though the cake turned out in the end. Seemed like too much flour and not enough sugar or milk. The batter was quite thick and the cake ended up a little dry so the recipe needs a little tinkering. - 01 Feb 2009