Grab your ingredients

• 200g sugar

• 85g neutral oil (i used veg.)

• 85g butter (softened)

• 4 eggs

• 150g yogurt

• 250g all-purpose flour (plus a little extra)

• 1tsp baking soda

• 1tsp baking powder

• 30g cocoa (dissolved in hot water)

• 65g orange juice

• orange extract (optional but recommended)

Frosting

• powdered sugar

• orange extract

• turmeric powder (or natural food dye)

• cocoa powder

• 1/2 tsp water added at a time

Okay Let's get to mixin'

1. Take the juice from one can of mandarin oranges (I also added a few oranges and mashed them) measure to the correct amount (65g)and set aside in a small mixing bowl (big enough that you can later add batter to). Feel free to use any other kind of orange juice here as well. ADD your orange extract if you are using it here to taste. {preheat oven to 350f}

2. Add hot water slowly to cocoa powder until combined with no lumps in a small ramekin. Can be as runny as it needs to achieve this(usually around 1/4 cup.. Set aside to cool.

9. Make a swirl pattern on the top of the loaf just at the very surface with a knife, if desired. Sometimes the swirls show after baking and sometimes not. BAKE: 350f for around 40 mins checking at 35 mins. Lightly jiggle the pan to check to make sure it is not jiggly in the middle. Bake at additional 5 min increments until fully risen and cooked.

3. In a large mixing bowl combine sugar(200g), butter(85g), and neutral oil(85).

4. Add eggs(4) and yogurt(150g) and combine.

5. Add Flour(250), baking soda(1tsp), and (1tsp)baking powder and mix.

6. add half of the mixture (I always eyeball it) INTO the orange juice bowl. combine and add extra flour until it thickens to a good pancake batter consistency if needed.

7. Add the cocoa powder water mixture into the remaining big bowl. Mix well and add extra flour if needed so both batters have a similar consistency.

8. Line your loaf pan with parchment paper and go to town with scoops of batter. I usually alternate back and forth covering each scoop with the next color in a messy way. DO NOT SWIRL AS YOU GO. With any knife or toothpick, it will end up looking muddy and mixed together. Only do scoops on top of scoops. make sure to tap the loaf pan on the counter as you go every few layers to remove air bubbles.

10. Let rest for around 5 mins or until manageable in the loaf pan then carefully transfer to a wire rack to cool completely. I usually just leave the parchment paper on the bottom because the bread may be fragile. Do not flip the tin over to get the bread out, carefully lift from the excess parchment paper.

11. After completely cooled mix up your frosting. Depending on how thick you want your frosting will depend on how much powdered sugar you will use. Add around 1/2 cup of powdered sugar to a bowl, a few drops of orange extract, and turmeric powder(add until desired color but don't add too much or you will taste it.) Mix this with around 1/2 tsp of water at a time until desired thickness. If this looks like too little frosting add more powdered sugar and repeat. Spread the main layer (orange) frosting on the bread. With what little remaining frosting in the bowl add cocoa powder for the decorative feature( a little thicker is better). I added mine to a piping bag and made lines and a zig-zag pattern.

12. To make a zig-zag pattern shown: first pipe chocolate frosting lines from the short sides of the bread all the way down. Then with a butter knife lightly drag it across those lines from the long end of the bread to the other side. Changing directions each time(up and down)

13. Slice and Enjoy! Waiting to slice until the frosting has dried out a little is best if you want the "prettiest" slices but I mostly never wait. This bread freezes and defrosts amazingly (if sliced up first and frozen individually) and I highly recommend it for easy snacking.