Dense & dark chocolate loaf

Dense & dark chocolate loaf

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(14 ratings)

Prep: 20 mins Cook: 50 mins


Serves 8
This cake is mixed and made in a saucepan – how easy is that! It’s best eaten on the same day, or within two

Nutrition and extra info

  • Can be frozen uniced, but best fresh

Nutrition: per serving

  • kcal645
  • fat43g
  • saturates24g
  • carbs60g
  • sugars32g
  • fibre2g
  • protein9g
  • salt1.05g
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  • 200g butter, plus extra for greasing



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

  • 100g dark chocolate (use one that's 70% cocoa solids), broken into chunks
  • 150g pot natural yogurt
  • 1 tsp vanilla extract
  • 3 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g self-raising flour
  • 175g dark muscovado sugar
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

For the topping

  • 100ml double cream
  • 1 tbsp butter



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

  • 100g dark chocolate, chopped


  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.

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Comments (20)

SiksiMiksi's picture

Like many others who have made this cake, the mixture was just too much for the tin size stated. Baking time took longer than 45 minutes due to this. It was probably about an hour or so altogether for me. However, the actual cake itself is very tasty and works well with cream or ice cream on the side. :)

clur79's picture

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.

pastypete's picture

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.

poisondwarf's picture

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.

icecreamdogpark's picture

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!

lori99's picture

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!

lawz27's picture

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!

rachelcox01's picture

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.

andiet's picture

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?

paris7th's picture

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!)

flemishminx's picture

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.

amandabs's picture

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!!

jane-mitchell's picture

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.

gould8180's picture

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!

juliebahrain's picture

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

lisac4's picture

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!

imabadpixie's picture

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!!

linetta's picture

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.

hornbjw6's picture

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,

bethocallaghan's picture

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.

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