• 45g (1/2 cup) natural cocoa powder (non-alkalized, non-Dutch processed)
  • 100g (1/2 cup) granulated sugar
  • 80ml (1/3 cup) water
  • 375 grams (3 cups) all-purpose unbleached flour
  • 4 teaspoons baking powder
  • 400 grams (2 cups) sugar
  • 235ml (1 cup) extra virgin olive oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons salt
  • 5 eggs
  • 365g (1 ½ cup) plain soya yogurt

Preheat the oven to 350 degrees F. Using two loaf tins, line with baking paper or spray with oil spray and dust it with flour, both tins and set aside.

In a medium large bowl, whisk the cocoa, 1/2 cup sugar, and water until well blended.

In another medium large bowl, whisk the flour and baking powder thoroughly. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the 2 cups sugar, oil, vanilla, and salt until well blended. Add the eggs one at a time, beating well after each addition. Continue to beat until the mixture is thick and pale, 3 to 5 minutes. Stop the mixer and add one-third of the flour mixture. Beat on low speed just until blended. Stop the mixer and add half of the yogurt. Beat just until it is blended. Repeat with another third of the flour, the remaining yogurt, and then the remaining flour.

Add three cups of the batter to the cocoa mixture and stir until blended. Pour ¼ cup of the plain batter into the prepared pan and top with ¼ cup of the chocolate batter. Repeat until the pan is half full, once done repeat in the second tin with the remaining batters. Don’t worry about marbling the batters—that happens during the baking.

Bake 45-50 minutes, until a toothpick inserted into the middle of the cake comes out clean. Set the pan on a rack to cool. Transfer the cake to a serving platter. The cake keeps for several days, at room temperature.