Double chocolate loaf cake

Double chocolate loaf cake

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(121 ratings)

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Cooking time

Prep: 25 mins Cook: 55 mins

Skill level

Easy

Servings

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

Additional info

  • Can be frozen un-iced
Nutrition info

Nutrition per serving

kcalories
504
protein
8g
carbs
48g
fat
32g
saturates
16g
fibre
2g
sugar
33g
salt
0.64g

Ingredients

  • 175g softened butter, plus extra for greasing
  • 175g golden caster sugar
  • 3 eggs
  • 140g self-raising flour
  • 85g ground almonds
  • ½ tsp baking powder
  • 100ml milk
  • 4 tbsp cocoa powder
  • 50g plain chocolate chips or chunks
  • few extra chunks white, plain and milk chocolate, for decorating

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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.

Recipe from Good Food magazine, August 2010

Comments, questions and tips

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Comments

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Curryann's picture

Very good cake and it's my second time making it and I enjoy the soft moist inside and it be nice with some ice cream on side.

Curryann's picture

This is my second time making this cake cos i cook it for 45 mins and it was soft and it was taste and moist with the chocolate chips and it be nice with cream or ice cream on side.my boyfriend said it can be done without the chocolate chips aswell cos it's still taste great.if u do it to long it will lose the softest inside.xx

saffron9's picture

A lovely moist cake which is easy to make but not as rich & chocolatey as it looks in the photo. Mine took an extra 15 mins to cook.

lizchao's picture

The cake itself is ok - not fantastic. I thought it could be much more chocolate-y. I made them into cupcakes. Adding the chocolate ganache frosting , elevates the cake to 5 stars.

For a more chocolate-y cake check out Nigella's recipe of quadruple chocolate loaf cake.

borumha2's picture

I used this cake to make a Halloween graveyard so I cut it in half. I also used ground hazelnuts as that's all I had. The top half was quite crumbly, possibly over baked as I took into consideration other comments. Ovens differ so time needed can vary, if I do it again I would try it after 50 mins. Taste is very nice. I was looking for a recipe I used during the summer. Couldn't find it, I think the recipe licence may have expired, anyone know what the deal is with so many licences expiring? 3 stars

jenpen81's picture

I still cannot comprehend the hype on this cake. Taste is OK however did not rise as expected.

pipsipops's picture

A lovely, moist cake and very easy to make. I agree with the comments below that it needs more time in the oven though, mine took an extra 10 minutes or so before the skewer came out clean. Really delicious though. Will be making again very soon!

pranjal.nagar's picture
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I made this cake over the weekend and it turned out yummy. Its rich, moist and very chocolaty. My five year old just loved it making it a pure winner. I would certainly make it again.

And yes, it needed extra 10 mins than whats states in the recipe.

pranjal.nagar's picture
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I made the cake over the weekend and it turned out yummy. It's moist, rich and really chocolaty. It's easy to make and my five year old just loved it. I would certainly bake it again. And yes, it needed extra 10 minutes than what's stated in the recipe.

katjae12's picture

I made this cake at the weekend and it was ok. It definitely took longer in the oven than stated. Mine was in the oven for an extra 10 minutes. It was lovely and moist but I was expecting a good chocolate flavoured hit but I found it a bit bland to be honest. I didn't really like the texture with the ground almonds either. Maybe that's just me! :-)

rosemaryeluned's picture

As other contributors have said, the cooking times are incorrect. I followed previous advice and it needed another 30 minutes with foil on. Good cake finally!

Yasmeen1985's picture

This cake is amazing, but I do always make it without the almond flour . It always tuns out perfect! I also sometimes bake them in muffin cases for about 20 minutes if I want to make smaller cakes.

bonnieballoo688's picture

This is the easiest, quickest, tastiest, best chocolate cake I have ever made. And my family and friends think so too!

Oven times are wrong though - like other people, there is no way it cooks in 50 mins@160. After 45-50 mins I cover it loosely with foil and put it back for another 10 mins or so.

I also make a lemon variation by substituting 2 lemons for the chocolate. Rind into mixture, juice plus a bit of sugar into a pan, reduce a bit, and then pour it over very slowly over warm cake to allow it to really soak in.

Ells61's picture

Turned out really nicely, extremely delicious!

Zackaroo's picture

This was an absolute disaster for me, I am very new to this baking lark and always get it wrong. I followed all the instructions to the last detail. However the cake was not even near cooked After 45 mins, it had risen all over the tin burnt and had I cook it for an hour and it was so dry. :-( this is why I give up.

travburt's picture

Great recipe, the cake was delicious, but it took an extra 40 mins in the oven to bake!

HB's picture

This is such a light and moist cake, and so easy to make too. You can definitely taste the almonds. I am giving 4 stars because it could be more chocolatey but overall its a great cake. I drizzled white choc on mine and baked for 75 minutes in my gas oven!

siobhansstuff's picture

A really nice cake but all my chocolate chunks fell to the bottom of the cake. Anyone any ideas of how to stop this? I also used light brown sugar instead of golden caster sugar and it worked well. I cooked it at 140 in a fan oven for about an hour.

colleen48's picture

I baked this cake for the first time last weekend - I've got to agree with previous comments regarding the cooking time - it took just over an hour in my fan oven. However it was very, very easy to make and delicious and very moist. I'm now under orders to make this cake more often!

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