Double chocolate loaf cake

Double chocolate loaf cake

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(161 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

    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
    Eggs

    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

    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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frankling
3rd Nov, 2012
5.05
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
28th Oct, 2012
4.05
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
23rd Oct, 2012
4.05
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
22nd Oct, 2012
5.05
Easy to make, very light and enjoyed by the family.
mrsvickyjane
19th Oct, 2012
5.05
Delicious!
shell55
13th Oct, 2012
5.05
Best chocolate cake ever!
karzo76
10th Oct, 2012
5.05
Very easy to make and tastes great! Big hit with the family. One to make again and again.
joanie123
4th Oct, 2012
I cooked this for longer than reccommended but it sank in the middle. It was delicious though!
jobourne
26th Sep, 2012
5.05
Delicious, easy and cupboard ingredients. Great for afternoon tea. Very nice when just out of the oven with the melted chocolate. Will definitely make again.
mi5wannabe
18th Sep, 2012
5.05
This tasted amazing! All my guests thought so too!

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