Double chocolate loaf cake

Double chocolate loaf cake

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(194 ratings)

Prep: 25 mins Cook: 55 mins


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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  • 175g softened butter, plus extra for greasing



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

  • 175g golden caster sugar
  • 3 eggs



    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



    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…


  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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19th Sep, 2018
This recipe never fails, but it does take an hour to bake. I decorate it as suggested and it is delicious. Made it now 3 times.
Kamlesh Chavda's picture
Kamlesh Chavda
29th May, 2018
Light and not too sweet, I added some vanilla bean paste to this and it tastes you. Loved by the family.
20th Mar, 2018
Just made this. Great recipe. Took an hour @140C in my fan oven. Added chopped dark lindor instead of choc chips. Cake was moist & chocolatey. Topped with vanilla buttercream. Divine!
Mercedes Bull
12th Mar, 2018
I made this for a Colleagues Birthday and it worked really well! I decorated with edible flowers and white chocolate!
2nd Mar, 2018
Really great recipe, rose excellently in my oven. Did require about an hour of cooking. Really nice choclately taste and not too sweet.
21st Jan, 2018
This recipe is amazing, everyone loved this cake and went back for seconds and thirds. I had to cook it for at least an extra 30mins and my chocolate chunks dropped to the bottom. But it did not affect the taste.
Anne2003's picture
29th Nov, 2017
I must try to make this! It looks so.....................YUMMY!!
22nd Oct, 2017
Lovely moist cake. I cheated and just used the all-in-one method to mix, and it worked beautifully. Like other reviewers, it took double the stated time to cook though. I topped it with this buttercream and it went down a storm:
Daisy C B
19th Oct, 2017
Whilst the timings in the recipe are a bit off (mine cooked for 1 hour 10 minutes at 140 fan) it created a delightfully simple chocolate loaf cake that I think I will be making again and again. Made as instructed, it came out perfectly damp, heady, and aromatic. I'm excited to experiment with some variations as well though - the first being trading a proportion of the milk for strong coffee.
Eva W
7th Oct, 2017
Delicious, and it works very well as a tray bake too ;-)


11th May, 2015
Can I leave the Almonds out ??
23rd Sep, 2014
Can I cook this a couple of days ahead of when I need it?
goodfoodteam's picture
15th Oct, 2014
Hi there thanks for your question. Yes, you can make it ahead - just keep it in an airtight container.
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?
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?
27th Jun, 2014
what if I only have plain flour
goodfoodteam's picture
7th Jul, 2014
You can make plain flour self-raising by adding 1 tsp of baking powder per 100g of flour.
25th Mar, 2014
what would the measurements of a 2lb/900g tin be please?
goodfoodteam's picture
11th Apr, 2014
A 2lb/900g loaf tin is about 218 x 114 x 64mm.
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.


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
2nd Nov, 2014
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.
18th Aug, 2013
Bake this cake for at least thirty minutes longer than the recipe indicates.