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 (194)

lyrafowlpotter's picture
5

I wasn't sure how much I liked it at first... But I ate half the cake in one day when I was sick. lol So I guess that should say how much I liked it after a few taste.

May add a tad more cocoa powder next time, but it is a great cake, and the almond meal gives it a very subtle almond flavor. :D And boost the protein of the carbs, so that is nice as well. :D

God Bless ~Amy

emmachicaboo's picture

Wow this is amazing, second cake made in my new stand mixer and it was perfect, cooked for good 50 min at 140 in my fan oven, will def be making this again

florenceminier1953's picture
5

Very rich and moist, keeps well, very easy to make...

eileenlawson's picture
5

Made this today.Very easy and very popular. Took about 10 minutes longer to cook. Instead of chocolate on top I used Nutella - delicious.

sueshanahan's picture

i made this cake and it turned out lovely ,so nice my son didnt believe i made it ,left it cook for 60 mins ,yummy.

rachweber's picture
4

This one took longer to cook than the recipe suggested- understandably cooking times will vary from oven to oven, otherwise this was a great recipe. I'm going to use this again, but experiment with about 2/3 the amount of milk.

littleh's picture
5

Really easy recipe to follow. Mine cooked in the 45 mins exactly. Will make this one time and time again. Delicious

mabent's picture
5

This is very simple to make and very tasty. And excellent to make with young children

dimple sonejimakani's picture
5

Fantastic!

tails1993's picture
5

This is the first cake I've made for years, so simple but so yummy! I found I had to use a slightly bigger tin, and also I covered the top in melted chocolate rather than drizzled it, it turned out really nice.

suemag's picture
5

Wanted to make a cake using store cupboard ingredients - this recipe was perfect. Did not have quite enough ground almonds so made up the difference with flour. Dd need 10 minutes extra cooking time. Delicious.

vstoneyum's picture

I made this with gluten free flour and baking powder and also added galaxy chunks, the cake came out perfect. Really light with the gluten free flour and cooking time was right. A big hit, yummy

vstoneyum's picture

I made this with gluten free flour and baking powder and also added galaxy chunks, the cake came out perfect. Really light with the gluten free flour and cooking time was right. A big hit, yummy

trade25's picture
5

extremely easy to make - i left out almonds and it was gorgeous

faustinep's picture
4

Super easy and tasted great.

frankling's picture
5

Wasn't too impressed with this cake when I first baked it, but after putting it in a airtight container for a few days it was actually really delicious. A very rich tasty cake and will make again.

HGosal's picture
4

Made this in a round 20cm tin which a spilt and filled with chocolate ganache which had left over in the fridge and crumbled flake for extra chocolately-ness. Almonds gave the sponge a nice texture making it a little different from a bog-standard chocolate cake. Real easy to make but mine took 90mins to cook probably because i used a different tin. I did find the cake batter a little thicker than normal so added a bit more milk but apart from that a good bake and would recommend as the sponge was quite moist

shannymoag's picture
4

Added a little more cocoa powder to make it extra chocolatey..and put a thin coat of chocolate icing over the top. Didn't last very long in our house!

wifey2709's picture
5

Easy to make, very light and enjoyed by the family.

mrsvickyjane's picture
5

Delicious!

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