Preheat oven to 170c. Grease a loaf pan. Set aside.
In a large bowl, whisk the dry ingredients together until combined. Set aside.
In a smaller bowl, combine the cocoa powder, hot water and mix well.
In a stand mixer, cream together butter and sugar on low for 2 mins.
Add in yogurt and vanilla, mix to combine.
Add in half of the flour mixture mix on low
Add in milk and the remaining flour mixture. Mix on medium speed for about 1-2 mins or until smooth.
Divide batter to 2. Fold in Nature’s Charm chocolate fudge sauce and cocoa mixture to second batter.
Fill the piping bag with batters. Pipe the batter in the prepared pan. Tap gently against the counter to release air bubbles. Using a chopstick gently swirl the two batters together.
Bake for 55 minutes to 1 hour or until a toothpick inserted into the center comes out clean.
Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cake onto a rack with parchment paper and cool completely.
