Dense & dark chocolate loaf

Dense & dark chocolate loaf

This cake is mixed and made in a saucepan – how easy is that! It’s best eaten on the same day, or within two

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Freezable

Can be frozen uniced, but best fresh

Method

  1. Heat oven to 190C/fan 170C/gas 5 and make sure there's a shelf ready in the middle of the oven. Butter a large loaf tin (about 20cm long, measured from the top edge), then cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides. Press it into the tin. (When your cake's ready, you can use the paper 'wings' at either end to help lift it out.)
  2. Put the butter and chocolate in a large saucepan and heat very gently until melted, stirring now and again. Cool for 5 mins, then use a whisk to mix in the yogurt and vanilla, then the eggs and a pinch of salt.
  3. Mix the flour, sugar and bicarbonate of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the chocolate mix in the saucepan until even. Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length). Test if it's ready by poking a skewer into the middle of the cake (see tip, below). Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.
  4. Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped chocolate. Take off the heat and leave to melt. Stir until smooth and shiny, then spoon over the cake. Scatter with the rest of the chopped chocolate and serve.
Try

Tip

To check if the cake is ready, poke the skewer right into the middle, then pull it out. If there's wet cake mix on it, put the cake back for 5 minutes. If there are a few damp crumbs, of if it comes out clean, then it's done.

PER SERVING

645 kcalories, protein 9g, carbohydrate 60g, fat 43 g, saturated fat 24g, fibre 2g, sugar 32g, salt 1.05 g

Recipe from Good Food magazine, February 2009.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Beth

    07 January 2009

    Beth rated and commented on this recipe

    5 stars

    Very nice. Easy to make and came out very well. Even though it says better on the day we had the last slice four days later and though not as moist was still tasty. Be careful of what chocolate you use on top - we used the same as in the cake and it was a little bitter.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jane

    08 January 2009

    Jane commented on this recipe

    Hi Beth, thanks for your comment - I'm so glad you found it easy as it was designed for taste and simplicity. I suggested using dark choc on the top in this recipe to make shopping easier - you only have to buy one type of chocolate, and can pick up a 200g bar and use the whole thing. However yes, milk choc would be delicious too- and perhaps more suitable if you were making this for kids in particular. Happy cooking, Jane

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo linetta

    10 January 2009

    linetta commented on this recipe

    Very nice recipe;easy to follow and indeed makes shopping easier with only one type of chocolate. Yet I slightly changed the recipe by using half of the butter and substituting it with sunflower oil. I thought it made the cake lighter. As for the bitter tastre of the topping I simply added a tablespoon of sugar which helped. Milk chocolate although a good idea might make the cake slightly too sweet and fatty what with the quantity of sugar and butter already in it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Robyn

    10 January 2009

    Robyn rated and commented on this recipe

    4 stars

    I reviewed this recipe for Good Food a couple of months ago- nice cake, although i foudn it a bit dry. The chocolate topping was brilliant though and i love the idea of the chocolate bits on top! I used Sainburys basics chocolate which is about 52% solids and this usually works better than dark choc 70% i find. Anyway- another great recipe from Jane, she's my favourite!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo LisaC1973

    12 January 2009

    LisaC1973 commented on this recipe

    I made this for my daughter's 1st birthday and found it so easy - love the idea of making it in a saucepan. It tasted amazing - everyone else thought so too. I do agree that the dark chocolate on top was a bit bitter especially for the kids, although this is down to personal taste and this can easily be rectified by using milk chocolate instead. Fantastic!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Julie Bahrain

    15 January 2009

    Julie Bahrain rated and commented on this recipe

    3 stars

    Easy to make but very disappointing, not worth the calories! The icing is the best bit.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sarah

    15 January 2009

    Sarah commented on this recipe

    I used all the ingredients for the cake but split it between 3 round tins I put Cherry conserve and cream in between the layers. I made the topping as given but we really didn't like it - much too bitter - so I scraped it off and used milk chocolate instead which was much better - I was going to take a photo but the cake didn't last long enough!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jane's

    01 February 2009

    Jane's commented on this recipe

    Fantastic to make and even better to taste. I used 85% dark chocolate which gave a good bitter taste to the loaf. I made this as it looked so inviting and was well worth it. My children loved it too.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo amandabs

    05 February 2009

    amandabs commented on this recipe

    This was divine. Originally made it for a PTSA cake sale (sold out first) but was nagged by the family to make one for home. Results: well amazingly some of the batter (chocolate heaven when licking out the bowl) did make it into the loaf tin, and the finished product, gone by evening!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo FlemishMinx

    09 February 2009

    FlemishMinx rated and commented on this recipe

    5 stars

    I've baked lots of chocolate cakes in my time, but this is really one of the best. I left it un-frosted (cake was lovely and moist) and it still makes a delicious treat with a cup of coffee or tea. I intend to try it as a layer cake soon.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo paris7th

    15 March 2009

    paris7th rated and commented on this recipe

    5 stars

    Our house loves this recipe - it has now become our birthday cake! Have made it in a square tin & t came out fine although I had to keep an eye on the cooking time. Have yet to make the frosting as it is always attacked as soon as it comes out the oven (it's very good with icecream as a dessert by the way!)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Andie GF

    15 April 2009

    Andie GF rated and commented on this recipe

    3 stars

    Lovely cake, not too sweet, but it did overflow from my loaf tin and yes I did check the dimensions. Fortunately I had the foresight to put a baking tray underneath so it didn't ruin my oven!! Anyone else have this problem?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Rach

    21 May 2009

    Rach commented on this recipe

    This cake was delicious, all my family loved it, and it was so easy to make. I have only recently started baking, and this cake was a fabulous place to start. Absolutely brilliant, well recommend it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lawz27

    09 November 2009

    lawz27 rated and commented on this recipe

    5 stars

    This cake was lovely really moist and creamy, substituted dark chocolate for milk in the mixture and topped with white chocolate. Sweet enough to satisfy anyone's teeth!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Loraine

    09 March 2011

    Loraine rated and commented on this recipe

    5 stars

    Gorgeous and so easy - my husband made it and he is a beginner. I'm not a great fan of chocolate cake but this isn't too sweet so it worked for me!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo dancercook

    11 March 2011

    dancercook rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo SueB

    13 March 2011

    SueB rated and commented on this recipe

    5 stars

    Yes i would have had the over flow problem but, because i`ve made lots of cakes in the loaf tin i knew not to over fill it .luckily i had a mini loaf tin (from the ikea kids set) and made a very cute mini loaf too and wrapped it in clear plastic bag as a gift for a friend.The recipe is delicious a real keep recipe and yes the topping was bitter but thats to be expected!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lesley

    16 April 2011

    Lesley rated and commented on this recipe

    4 stars

    Lovely cake to eat but ended up with a huge airhole on the middle and undercooked cake mix underneath. Too much cake mixture for my correct size loaf tin and started to burn on top. Will make again with a different tin though as it tasted so good.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Pete

    07 June 2011

    Pete rated and commented on this recipe

    4 stars

    Adults loved the dark chocolate but for the younger ones I made this with milk chocolate and white chocolate on top. Used only 50g of chocolate for this topping and no cream as this made it too runny. Topped this with white chocolate drops as well.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Claire

    30 June 2011

    Claire rated and commented on this recipe

    4 stars

    I really liked this cake (although there is too much mixture for the specified tin and it runs over the sides) my husband found it a little dry for his taste though. Delicious with a scoop of ice cream too.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Freezable

Can be frozen uniced, but best fresh

Ingredients

  • 200g butter , plus extra for greasing
  • 100g dark chocolate (use one that's 70% cocoa solids), broken into chunks
  • 150g pot natural yogurt
  • 1 tsp vanilla extract
  • 3 large eggs
  • 250g self-raising flour
  • 175g dark muscovado sugar
  • ½ tsp bicarbonate of soda

FOR THE TOPPING

  • 100ml double cream
  • 1 tbsp butter
  • 100g dark chocolate , chopped
Print this recipe
Add to your binder

PER SERVING

645 kcalories, protein 9g, carbohydrate 60g, fat 43 g, saturated fat 24g, fibre 2g, sugar 32g, salt 1.05 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close