Ingredients

Vanilla Batter
• 180g all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 115g unsalted butter, softened
• 150g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 120ml whole milk

Chocolate Batter
• Half of the vanilla batter
• 20g unsweetened cocoa powder
• 20ml milk

Cream Cheese Filling
• 200g cream cheese, softened
• 50g granulated sugar
• 1 egg yolk
• 1 tsp vanilla extract

Chocolate Ganache
• 100g dark chocolate, chopped
• 80ml heavy cream

Cream Cheese Frosting
• 100g cream cheese, softened
• 40g unsalted butter, softened
• 120g icing sugar
• ½ tsp vanilla extract

Decoration
• Chocolate curls or chocolate shavings
• Chocolate sprinkles (optional)

Method

Preheat your oven to 170°C. Grease and line a 9×5-inch loaf pan.

Whisk together the flour, baking powder, and salt.

Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Fold in the dry ingredients alternately with the milk until just combined.

Divide the batter equally into two bowls. Stir the cocoa powder and extra milk into one half to make the chocolate batter.

In another bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth.

Spread half of the chocolate batter into the prepared loaf pan. Spoon half of the cream cheese filling over it. Add half of the vanilla batter. Repeat the layers with the remaining chocolate batter, cream cheese filling, and vanilla batter. Gently swirl with a knife to create a marble effect without overmixing.

Bake for 55–65 minutes, or until a skewer inserted into the cake comes out with only a few moist crumbs. Cool completely.

Heat the cream until just simmering and pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth to make the ganache. Allow it to cool slightly before pouring over the loaf.

Beat the cream cheese and butter until smooth. Add the icing sugar and vanilla, then beat until fluffy. Pipe a strip of frosting along the center of the loaf.

Finish by generously sprinkling chocolate curls over the frosting.

This recipe yields one rich, moist loaf cake that serves 10–12 slices.