Triple Chocolate-vanilla Swirl Crumb Cake

INGREDIENTS

Topping:
3 Tbsp unsalted butter, melted
2 tsp milk
1/3 cup granulated sugar
2/3 cup all-purpose flour
1/4 tsp ground cinnamon
2 Tbsp cocoa powder
1/3 cup semisweet chocolate chips

Cake:
1/3 cup (80 ml) vegetable oil
2 large eggs
2/3 cup granulated sugar
1 tsp vanilla extract
1 cup milk
1 1/4 tsp baking soda
1/4 tsp salt
1 3/4 cup all purpose flour
1/4 cup cocoa powder


DIRECTIONS

Preheat the oven to 350F (180C). Butter and flour a large 12-inch loaf tin.

For the topping, melt the butter in a bowl. Stir in the other topping ingredients, except the chocolate chips, to make a moist crumbly mixture. Set aside.

For the cake, beat together the oil, eggs, sugar, vanilla, salt and baking soda in a large bowl. Stir in half of the flour and half of the milk. Add in the remaining flour and milk. Pour out one-third of the mixture into a separate bowl. Stir in the cocoa powder to the one-third portion.

To assemble, pour half of the vanilla batter into the prepared loaf pan. Top with half of the chocolate batter and then half of the topping mixture. Cover with the rest of the vanilla batter, then the rest of the chocolate mixture and the chocolate chips. Take a knife and gently swirl it through the batter a few times. Cover the batter with the rest of the topping mixture and bake for 45-60 minutes until a skewer inserted into the centre of the cake comes out clean.

Leave to cool in the tin for 10 minutes before running a butter knife around the edges of the cake and turning it out onto a wire rack to cool completely.