Pastry by Saloni

For the Chocolate Loaf Cake
1 Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) loaf pan and line it with parchment paper, leaving an overhang for easy removal.
2 In a medium bowl, mix the milk and white vinegar or lemon juice. Set aside for 15 minutes until the mixture curdles. Add the light brown sugar, cane or castor sugar, oil, and vanilla extract, and whisk until the sugars are fully dissolved.
3 Whisk in the sifted cocoa powder until smooth. Add the sifted flour, baking powder, baking soda, and salt, and whisk just until combined and lump-free.
4 Pour the batter into the prepared pan and smooth the top. Using a knife, gently draw a line about 1/4 inch deep, down the center of the batter to help the loaf rise evenly.
5 Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the loaf cool completely before removing from the pan.
7 Storing in an airtight container or under a cake cloche will keep the loaf cake moist for many days.
For the Chocolate Cream Cheese Frosting
8 While the loaf cools, prepare the frosting. Use an electric whisk to beat the butter until smooth and creamy. 
9 Add the cocoa powder and mix until fully incorporated. Gradually add the powdered sugar, starting on low speed and increasing until the frosting is light and fluffy.
10 Beat in the room temperature cream cheese and vanilla extract until silky and smooth. Spread or pipe the frosting over the cooled loaf, slice, and enjoy.
11 Store your chocolate loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.