Ingredients

The following ingredients have 12 Servings
  • 6 oz butter ((¾ cup/1½ sticks) softened)
  • 1 cup sugar
  • 4 eggs
  • 1 the beans of one vanilla pod (or 1 teaspoon vanilla extract or vanilla bean paste)
  • ¾ cup Full fat Greek yogurt
  • 2 cups flour
  • ½ teaspoon salt
  • 1¼ teaspoons baking powder
  • 2 oz semi-sweet chocolate chips
  • ¼ cup granulated sugar
  • 2 tablespoons hot water
  • splash vanilla extract

Instruction

  • Preheat oven 325F
  • Grease an 8x4 loaf pan
  • Place the chocolate in a microwave-safe bowl and cook on high for 30 seconds at a time, stirring after each time. Once the chocolate looks almost melted (a few lumps are ok), just stir the chocolate until it is completely smooth. Set aside to cool.
  • Beat together the butter and sugar until light and fluffy.
  • Add the eggs one at a time followed by the vanilla beans, and yogurt and mix until smooth.
  • Add the dry ingredients and mix just until combined.
  • Transfer 1 cup of the batter to the bowl and mix with the melted chocolate and stir until smooth.
  • Spoon the batter alternating the vanilla and chocolate batter into the prepared pan (see photos in post). Using a butter knife, cut swirls in the batter.
  • Bake for 50-60 minutes or until lightly browned and a cake tester comes out with moist crumbs attached.
  • Leave to cool 5 minutes in the pan.
  • While the cake is cooling in the pan, mix together the sugar, hot water, and vanilla to make the glaze.
  • While the cake is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the glaze – the vanilla flavor will sink into the cake and the sugar will form a lovely, crisp topping.
  • Leave to cool completely before serving