Chocolate Coffee Swirl Cake

Instructions

1. 1

   Preheat your oven to 175°C (350°F). Grease and line a loaf pan or an 8-inch round cake pan.

2. 2

   In a bowl, sift together 120g all-purpose flour and set aside.

3. 3

   In a separate large mixing bowl, cream 60g unsalted butter, 100g granulated sugar, and 60g jaggery until light and fluffy.

4. 4

   Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.

5. 5

   Gradually add the sifted flour to the wet mixture, alternating with 80ml milk. Mix until just combined.

6. 6

   Fold in 20g desiccated coconut and 20g raisins.

7. 7

   Divide the batter into two equal portions. Melt 60g dark chocolate and dissolve 1 tsp instant coffee powder in 1 tbsp hot water. Mix the melted chocolate and coffee into one portion of the batter.

8. 8

   Spoon the plain and chocolate-coffee batters alternately into the prepared pan. Use a skewer or knife to gently swirl the batters together for a marbled effect.

9. 9

   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

10. 10

    Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.