Double chocolate loaf cake

Double chocolate loaf cake

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(161 ratings)

Prep: 25 mins Cook: 55 mins


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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  • 175g softened butter, plus extra for greasing



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

  • 175g golden caster sugar
  • 3 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

    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



    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


  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 (199)

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

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

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

Defintely going to give it a try!

BBD-Lite's picture

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.

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 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

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

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!


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