Ingredients
- 220 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 3 eggs
- 180 ml Québec maple syrup
- 120 g softened butter
- 120 ml milk
- 1 tsp vanilla extract
- 25 g unsweetened cocoa powder
- 2 tbsp hot water
Method
- Heat the oven to 175 °C; grease and line a 23 x 13 cm loaf pan.
- Whisk flour, baking powder, and salt; beat eggs, maple syrup, butter, milk, and vanilla until blended.
- Stir the dry mixture into the wet mixture, then divide the batter and blend cocoa with hot water into one half.
- Alternate spoonfuls of vanilla and chocolate batter in the pan and swirl lightly with a knife.
- Bake for 45–55 minutes, until a skewer comes out clean; cool before slicing.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Replace 200 g sugar with 180 ml maple syrup; reduce the classic milk by 60 ml and bake at 175 °C, 15 °C below the usual 190 °C.
Why Quebec maple syrup: Maple gives both the vanilla and cocoa portions a cohesive toasted flavor while retaining the familiar marbled appearance. It is a practical Québec adaptation of a classic tea cake.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →