Double chocolate loaf cake

Double chocolate loaf cake

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(153 ratings)

Prep: 25 mins Cook: 55 mins

Easy

Cuts into 8-10 slices
Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal504
  • fat32g
  • saturates16g
  • carbs48g
  • sugars33g
  • fibre2g
  • protein8g
  • salt0.64g
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Ingredients

  • 175g softened butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 85g ground almonds
  • ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tbsp cocoa powder
  • 50g plain chocolate chip or chunks
  • few extra chunks white, plain and milk chocolate, for decorating

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.

  2. Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.

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Comments, questions and tips

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Comments (194)

ajflower's picture

Turned out great but had to cook for about 1 hour 20 minutes and all the chocolate chips sank to the bottom! still tasted great though!

allielovetocook's picture
5

Not bad at all !! .. I used generous tablespoons of good quality cocoa powder, large eggs, and a good white chocolate for the chunks. The mixture going into the tin looked really thick, creamy and lovely. It took an hour to cook and I put it in at 150 degrees for the first 5 mins or so to give it a good start and then turned it down, however although the skewer came out clean, once cooling the cake sank a little in the middle. Not to worry though, once decorated it looked really good and tasted better .. we loved it! Will definitely make again as is lovely and light and moist.

NatKJ21's picture
3.75

Made this yesterday, tasted good but a little dry. This may be because after 45 minutes the cake was very wobbly and nowhere near cooked inside yet (which is odd because our oven normally cooks a little fast and I have to subtract 5 minutes from the baking time for most bakes). So I turned the oven up to 180 degrees and popped back in for 10-15 minutes (I wouldn't normally do this but I needed the oven for something else) and it came out cooked, but this may be why it was dry. Will be adding 15 minutes to the cooking time next time but keep at 160. Still went down well with the family- they loved it and said it was very chocolatey!

pomelorose's picture
5

This turned out perfectly. I omitted the ground almonds and added 1 tsp of vanilla essence for extra flavour. I also used about 100g of dark chocolate to make the chocolate chips (rather than 50g as suggested in the recipe). I didn't bother with the chocolate topping as I didn't think it needed it.

I cooked the cake in 50 minutes in a fan-assisted oven at 160. It came out perfect - moist and delicious. I will be making this again!

Avegrl147's picture
5

Awesome cake, super easy. I cut sugar back as per other comments, added white choc chips cause that's what I felt like. Didn't use almonds as I prefer nuts in savory so used about 170gm of flour instead.

Afifa Maryam's picture

just been back from kitchen ! it was my first chocolate cake ever (i guess so ) ! ^_^ just loved it .. everyone loved its texture, it was real spongy, almonds were amazing and the sugar was just to the required level. Gotta say that "i can be a chef" lol ! :D

nicoladavis's picture
5

Lovely moist chocolate cake. I made it for a family gathering and everyone loved it. My daughter's boyfriend declared it the "best chocolate cake I have made"and he is a connoisseur of my baking! I think the small chunks of chocolate make it extra special.I did cut the sugar down by 50g because I find recipes too sweet for me ( I always do this & doesn't usually affect the cake )

lingpea's picture
5

Absolutely gorgeous! Super easy recipe, really moist and so delicious! I didn't use almonds and put half the amount of sugar would definitely make this again!

Lolalollipops's picture
5

Lovely cake and easy to make. I used milk chocolate instead of dark just because I prefer milk chocolate.

vicsy58's picture
5

A fantastic recipe! I increased the amount of choc chunks I used to 150g using a combination of white, milk and dark chocolate. I had to add an extra 15 minutes to cooking time but was impressed with how moist it was, A definite winner :)

cookerwoman's picture
5

Wonderful recipe and so easy to make. Took advise from other comments and doubled the amount of chocolate chunks. The result was a beautiful light cake which was moist and melted in the mouth. Have also made as cupcakes, just as lovely.

racheljohnsonx's picture
5

Absolutely perfect, made this with my little nephew and it was perfect! So moist and t was just the right amount of chocolate!

KeinEngel's picture
3.75

This is lovely but it needs extra chocolate chips

SF's picture
3.75

Great, and very easy.

Junette's picture
5

This recipe is amazing! Very easy to make and turns out deliciously moist. Following the suggestions made in the comments, I did lengthen the cooking time by 5 minutes and it turned out perfectly. I also decided to add two tsps. of vanilla to give a more rounded flavour. It was really tasty and dangerously moreish!

ailie1's picture

Great chocolate loaf, very easy to make, lovely and moist and very tasty indeed. Can't see where to apply the star rating but definitely five stars for me.

574ejones's picture
3.75

I baked this for 50 minutes in a fan oven at 170C and it turned out perfectly. I made some adjustments to the recipe: omitted the ground almonds (made the flour up to 175g instead) and omitted the chocolate chunks. For the top, I spread an Italian chocolate spread - divine!

sjh043's picture
5

Just got this out the oven and it looks great! Really easy to make and the timing was right in my oven. Can't wait to taste it!

vintagecookbook12's picture
5

Defintely going to give it a try!

BBD-Lite's picture
5

Very good recipe - didn't have to change a thing! Even without icing it was wonderful. Mine was done in exactly an hour in a cake tin at 320F, so it may take longer if baked in a loaf tin.

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Questions (11)

29bigboobs's picture

Can I leave the Almonds out ??

Pepper1966's picture

Can I cook this a couple of days ahead of when I need it?

goodfoodteam's picture

Hi there thanks for your question. Yes, you can make it ahead - just keep it in an airtight container.

skatkat92's picture

I want to make this as a Birthday cake in a tin which is 13" x 9" and 2" deep, how should I adjust the measurements?

skatkat92's picture

I want to make this as a birthday cake in tin which is 13" x 9" and 2" deep how should I adjust the measurements?

dworrall's picture

what if I only have plain flour

goodfoodteam's picture

You can make plain flour self-raising by adding 1 tsp of baking powder per 100g of flour.

annagrima's picture

what would the measurements of a 2lb/900g tin be please?

goodfoodteam's picture

A 2lb/900g loaf tin is about 218 x 114 x 64mm.

terripuplett's picture

I have made this double chocolate loaf cake in a 2lb loaf tin and a deep round 8" tin. I would like to know if anyone has made this cake in 2 x sandwich round 8" tins? as I am planning to make a dinosaur cake which needs to be in 2 round tins.

goodfoodteam's picture

Hi there, thanks for your question. For two sandwich tins we recommend making one and a half times the recipe, then split it between the two tins. Hope it turns out nicely!

BBC Good Food team

Tips (3)

Afifa Maryam's picture

used soft brown sugar instead of caster and a little lesser in amount ! it was too good , also it gave the loaf an even brownier look ^_^

talltone's picture
3.75

Add 3/4 tsp ground chilli with the dry ingredients, and 1/4 tsp of the same to the melted topping for an unexpected edge!

I also made this gluten-free with half gluten-free bread flour and half rice flour. Still moist! Probably helped by decorating in the tin - make sure you line with one piece of baking parchment, then skewer the cake all over (like a drizzle cake). With your chocolate (and chilli!) add a little oil; this then is poured on when the cake is fresh from the oven. Set in the fridge in the tin; remove and peel away the parchment next day.

Ameliaaargh's picture

Bake this cake for at least thirty minutes longer than the recipe indicates.

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