Double chocolate loaf cake

Double chocolate loaf cake

By Sarah Cook
  • 1
  • 2
  • 3
  • 4
  • 5
(167 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

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 eggs
    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
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
babsdug
16th Apr, 2017
Delicious. I substituted buttermilk for milk and coated chocolate chips in flour to prevent sinking. Perfect.
katodavo89's picture
katodavo89
29th Mar, 2017
5.05
I baked this cake for Mother's Day this year and safe to say there wasn't much left over!! Delicious, moist cake and not too rich but perfectly chocolatey :) Am planning to make it again this week for a bake night with my friends!
jaybella
25th Mar, 2017
5.05
Excellent recipe with a good chocolaty taste. I've made it a couple of times now and the recipe has always worked.
Twinklebum99
15th Feb, 2017
5.05
So tasty. Really easy and kept well. Nice a moist.
anna2705
23rd Jan, 2017
5.05
This cake is fab! Very easy to make and everyone loved it. Kept nice and moist. As per the other comments took over double the allocated cooking time so leave plenty of time to bake. I didn't have chocolate chips so cut up some chocolate instead which worked well. will be baking this regularly I think!
cazncake's picture
cazncake
20th Jul, 2017
3.8
Easy cake to make and was a crowd pleaser so much so I can't give it five stars as it was all gone before I had a chance to taste it!!! Again as per the other comments it took a good while longer to bake than the recipe states.
jbodman
16th Oct, 2016
5.05
I made this without the icing and it was just lovely on its own - a very easy to make light sponge, a brilliant quick chocolate cake recipe to have in your repertoire. Like other comments it took a lot longer to cook - I set my fan oven to 150, covered with foil after 50 minutes and it took another 25 minutes for the middle to set. Will definitely make again though!
shazmj
20th Aug, 2016
5.05
i made this cake one plain choc and one with drop of orange essence in the choc, i had to cook it about ten mins more than receipe said but it was really nice and moist, will defo be making it again.
marnimasni
20th Aug, 2016
5.05
I made this today. This loaf cake baked beautifully. It took about 50 minutes in my oven. I decided not to use all 3 of the large eggs that I had prepared, used only 2 instead as the butter/egg mixture looked liquidy at first and I didn't want the emulsion to break. The ground almonds is an essential ingredient in the recipe, don't omit it! The cake batter was divine, tasted like Ferrero Rocher. I used Guittard's Dutch-processed cocoa powder and Hershey's chocolate chips and added a teaspoon of vanilla extract. The ground almonds gives density and adds a bit of crunch to the cake, almost like eating a cake brownie. Perfect with a scoop of vanilla ice cream!
emmatiger10
11th Aug, 2016
3.8
Its really tasty and rich. I originally baked this with the intention to take it to work, however I feel as though it is more of a desert cake than a snack with a cup of tea. Delicious with ice cream. It also took about half an hour or more longer to cook than stated in the recipe with foil placed over the top once the top had cooked (at about 50 mins).

Pages

29bigboobs
11th May, 2015
Can I leave the Almonds out ??
Pepper1966
23rd Sep, 2014
Can I cook this a couple of days ahead of when I need it?
goodfoodteam's picture
goodfoodteam
15th Oct, 2014
Hi there thanks for your question. Yes, you can make it ahead - just keep it in an airtight container.
skatkat92
5th Sep, 2014
I want to make this as a Birthday cake in a tin which is 13" x 9" and 2" deep, how should I adjust the measurements?
skatkat92
4th Sep, 2014
I want to make this as a birthday cake in tin which is 13" x 9" and 2" deep how should I adjust the measurements?
dworrall
27th Jun, 2014
what if I only have plain flour
goodfoodteam's picture
goodfoodteam
7th Jul, 2014
You can make plain flour self-raising by adding 1 tsp of baking powder per 100g of flour.
annagrima
25th Mar, 2014
what would the measurements of a 2lb/900g tin be please?
goodfoodteam's picture
goodfoodteam
11th Apr, 2014
A 2lb/900g loaf tin is about 218 x 114 x 64mm.
terripuplett
29th Jan, 2014
I have made this double chocolate loaf cake in a 2lb loaf tin and a deep round 8" tin. I would like to know if anyone has made this cake in 2 x sandwich round 8" tins? as I am planning to make a dinosaur cake which needs to be in 2 round tins.

Pages

Afifa Maryam
8th Mar, 2015
used soft brown sugar instead of caster and a little lesser in amount ! it was too good , also it gave the loaf an even brownier look ^_^
talltone's picture
talltone
2nd Nov, 2014
3.8
Add 3/4 tsp ground chilli with the dry ingredients, and 1/4 tsp of the same to the melted topping for an unexpected edge! I also made this gluten-free with half gluten-free bread flour and half rice flour. Still moist! Probably helped by decorating in the tin - make sure you line with one piece of baking parchment, then skewer the cake all over (like a drizzle cake). With your chocolate (and chilli!) add a little oil; this then is poured on when the cake is fresh from the oven. Set in the fridge in the tin; remove and peel away the parchment next day.
Ameliaaargh
18th Aug, 2013
Bake this cake for at least thirty minutes longer than the recipe indicates.