Double chocolate loaf cake

Double chocolate loaf cake

  • 1
  • 2
  • 3
  • 4
  • 5
(209 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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 ;-)
10th Oct, 2017
Did you use the same quantities and what size traybake tin please?
16th Apr, 2017
Delicious. I substituted buttermilk for milk and coated chocolate chips in flour to prevent sinking. Perfect.
22nd Oct, 2017
Good tip for the chocolate chips, thanks :)
katodavo89's picture
29th Mar, 2017
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!
25th Mar, 2017
Excellent recipe with a good chocolaty taste. I've made it a couple of times now and the recipe has always worked.
15th Feb, 2017
So tasty. Really easy and kept well. Nice a moist.
23rd Jan, 2017
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!


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.
goodfoodteam's picture
7th Feb, 2014
Hi there, thanks for your question. For two sandwich tins we recommend making one and a half times the recipe, then split it between the two tins. Hope it turns out nicely!BBC Good Food team


Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?