Ingredients
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Scale
- 2 ⅓ cups unbleached all-purpose flour
- 2 tsp baking powder
- 1 ¼ tsp kosher salt
- 1 ½ cups sugar
- 3 large eggs, plus one egg yolk
- ⅔ cup whole milk
- ¾ cup grapeseed, avocado or vegetable oil
- 2 tsp pure vanilla extract
- ½ tsp almond extract
- 3 Tbsp unsweetened cocoa powder
- 1 tsp instant coffee
Instructions
- Preheat the oven to 350 °F. Line a 9×5-inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
- In a large bowl, combine the flour, baking powder, salt,and sugar.
- In a medium-sized bowl, combine the eggs, milk, vanilla extract, almond extract and oil. Whisk to thoroughly combine until becomes light in color, about 2 minutes.
- Make a well in the center of the dry ingredients, and pour the egg and milk mixture into the well. Whisk until thoroughly combined, about 1-2 minutes.
- Pour half of the batter into the prepared loaf pan. Add the unsweetened cocoa powder and instant coffee to the remaining batter.
- Whisk to fully incorporate the cocoa powder, removing any lumps.
- Gently pour the chocolate batter over the vanilla batter, and use a skewer or knife to create a marble pattern. Don’t overdo it. You still want to see distinct colors.
- Bake for 50-55 minutes, until a toothpick comes out with moist crumbs.
- Allow the cake to cool completely in the pan before removing.
- Prep Time: 5 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Israeli