First things first—preheat your oven to 350°F (180°C). Grease and line a loaf tin or round cake tin.

Grab a big mixing bowl. Toss in the buttery spread and sugar. Mix them together until the mixture looks fluffy and light.

Crack in the eggs, one by one. Stir after each egg. Add the vanilla, milk, salt, and baking powder. Mix well.

Slowly add the flour to the bowl. Stir until you get a smooth cake batter. Try not to overmix.

Scoop out about a third of the batter into a small bowl. Mix in the cocoa powder and boiling water. Add the dark chocolate chips and give it a quick stir.

Now comes the fun part! Spoon the vanilla and chocolate batters into your tin, alternating them. Use a skewer or butter knife to swirl them around. Make it pretty—but don’t overdo it.

Bake for 50–60 minutes or until a toothpick poked in the middle comes out clean. Let the cake cool in the tin for a few minutes, then move it to a wire rack.

Time for icing! Melt the white and dark chocolates in separate bowls. You can use the microwave in short bursts or a double boiler.

Once the cake is cool, drizzle the chocolates over the top in a zigzag pattern. You can use a spoon or even a piping bag if you’re feeling fancy.

Let the icing set. Then slice and serve!