1 Tablespoon instant coffee powder
3 Tablespoons boiling water
1 Tablespoon unsweetened cocoa powder
1/2 cup butter or hard margarine, softened
3/4 cup plain Greek yogurt
2 Tablespoons milk
3 large eggs
2 teaspoons vanilla extract
1 cup granulated (white) sugar
2 cups + 2 Tablespoons all-purpose (plain) flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Stir together the coffee and water, set aside to cool, then stir in the cocoa.
Preheat oven to 350◦F. Grease or line a 9x5 inch loaf pan.
In a large bowl, beat together the butter, yogurt, and milk. Beat in the eggs, one at a time, then the vanilla. Beat in the sugar. Beat in the remaining ingredients, beat well for one minute.
Divide batter in half. Add the coffee mixture to one half.
Place three spoonfuls of each batter into the bottom of the pan, alternating flavors. Repeat this for two more layers, ensuring chocolate batter is on top of vanilla and vice versa. Gently swirl the batters together with a knife.
Bake for about an hour, until a toothpick inserted in the center comes out clean.
This is a fairly easy snack loaf to make. It has a nice coffee flavor, but not too much of a chocolate flavor. The swirled flavors make it look pretty. It is light and fluffy and can be served in a variety of ways, or simply as well with a steaming mug of espresso.
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