Preheat your oven to 180°C. Line your 9 inch loaf tin with baking parchment, set this aside.

In a large mixing bowl, stir together the all-purpose flour, corn flour, baking powder, baking soda, sugar and salt.

Add the cold, cubed butter to the dry ingredients. Using your fingertips/a pastry cutter, or the paddle attachment of a stand mixer on low speed, work the butter into the flour until the mixture resembles fine breadcrumbs or damp sand. This is the reverse-creaming method. Take your time at this stage.

Add the milk mixture and mix until combined, scraping down the sides of the bowl as needed. Avoid beating the batter for too long, as excessive mixing can affect the cake's texture. Set aside.

In another mixing bowl add the cocoa powder, coffee powder and hot water, whisk well until smooth.

Transfer half of the cake batter into the chocolate mixture bowl and stir until combined.

In the other bowl keep one portion as the vanilla batter by adding the vanilla and almond extract to it.

Spoon alternating dollops of vanilla and chocolate batter into your prepared loaf tin. Take a butter knife or chopstick and gently draw a few figure-eight motions through the batter. The key is not to overdo this step.

Place the loaf tin in the preheated oven and bake for 35 minutes or until the cake has risen, the top is set, and a skewer inserted into the centre comes out clean or with a few dry crumbs.

Remove the cake from the oven and allow it to cool completely. It can be tempting to cut into a freshly baked cake straight away, but allowing it to cool helps the crumb set and makes it easier to slice without breaking apart. Once cooled, cut into generous slices and admire those chocolate and vanilla swirls.