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Heat the oven to 160℃ and line a 1 kg loaf tin with baking paper.
Beat the butter and sugar together with an electric whisk until creamy.
Whisk in half the eggs, then add the rest and whisk again until smooth.
Pour in the milk and vanilla, then fold in the flour until you've got a smooth batter.
Split the mixture between two bowls. Stir the cocoa powder into one half, adding a splash more milk if it looks too stiff.
Spoon alternate dollops of the plain and chocolate batter into the tin until it's all used up.
Give the tin a quick shake and tap it on the counter so the mixture settles into the corners.
Bake for about 55 minutes, or until a skewer poked into the middle comes out clean.
Cool in the tin for a few minutes, then lift onto a rack to cool completely.