Weigh all the ingredients using a kitchen weighing scale for perfect results.
Sift all the Dry Ingredients in a bowl. The Flour, Baking powder, Baking Soda and Salt. Mix well to distribute the leavening agents across the flour evenly.
In a separate bowl, add the melted Butter, Sugar, Eggs and Vanilla Essence. Whisk till the sugar dissolves.
Add the sifted Dry ingredients in two batches mixing well. Add the room temperature milk. Batter should neither be too thick nor too runny.
Take 1/3 of the batter in a separate bowl and Sift the cocoa powder to it. Add warm milk and mix well.
Grease and line a 9*5 inch loaf pan. Drop equal amounts of the vanilla and cocoa batter one by one from the centre of the pan. Shake the pan to disperse it evenly.
Bake @180C in a preheated oven for 60-70mins or till a toothpick inserted in the center comes out clean. Let it cool 15-20 mins in the pan before demolding.
After demolding, let it cool completely in a wire rack covered with a cloth. Tastes best if sliced next day.
