1. Prepare the pan and oven
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Preheat your oven to 175°C (350°F).
Grease a 9×5 inch (23×13 cm) loaf pan with butter, then dust with flour. Tap out excess flour. Alternatively, line with parchment paper.
2. Make the base batter
In a large mixing bowl, beat eggs and sugar together until pale and fluffy — about 3 minutes with an electric mixer.
Slowly add oil while mixing, then pour in milk and vanilla extract. Mix until combined.
3. Add dry ingredients
Sift flour, baking powder, and salt into the wet mixture. Fold gently with a spatula until just combined — do not overmix.
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4. Prepare the cocoa swirl
In a small bowl, combine cocoa powder with 2 tbsp milk to form a smooth, thick paste.
Take 1 cup (about 240ml) of the vanilla batter and stir it into the cocoa paste until fully chocolate-colored.
5. Create the “blanket” layers
Pour half of the vanilla batter into the prepared loaf pan.
Spoon dollops of the cocoa batter evenly over it.
Pour the remaining vanilla batter on top.
Use a butter knife or skewer to make gentle S-shaped swirls — do not over-swirl, or you will lose the blanket effect.
6. Bake
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
If the top browns too quickly after 25 minutes, loosely cover with foil.
7. Cool and serve
Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice horizontally to reveal the beautiful blanket-like swirl.
Chef’s Notes
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For a richer blanket: Replace oil with 100g melted unsalted butter.
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Storage: Wrapped tightly at room temperature, Yorgan Kek stays soft for 3 days. Refrigerate for up to 1 week.
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Serving suggestion: Dust with powdered sugar just before serving.
Why “Yorgan Kek”?
“Yorgan” means blanket in Turkish. When sliced, the contrasting chocolate patterns spread across the cake like a hand-woven Anatolian blanket — cozy, rustic, and full of character.
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