Double chocolate loaf cake

Double chocolate loaf cake

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(167 ratings)

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
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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

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.

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Comments, questions and tips

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ajflower
22nd May, 2016
Turned out great but had to cook for about 1 hour 20 minutes and all the chocolate chips sank to the bottom! still tasted great though!
allielovetocook
7th May, 2016
5.05
Not bad at all !! .. I used generous tablespoons of good quality cocoa powder, large eggs, and a good white chocolate for the chunks. The mixture going into the tin looked really thick, creamy and lovely. It took an hour to cook and I put it in at 150 degrees for the first 5 mins or so to give it a good start and then turned it down, however although the skewer came out clean, once cooling the cake sank a little in the middle. Not to worry though, once decorated it looked really good and tasted better .. we loved it! Will definitely make again as is lovely and light and moist.
NatKJ21
10th Dec, 2015
3.8
Made this yesterday, tasted good but a little dry. This may be because after 45 minutes the cake was very wobbly and nowhere near cooked inside yet (which is odd because our oven normally cooks a little fast and I have to subtract 5 minutes from the baking time for most bakes). So I turned the oven up to 180 degrees and popped back in for 10-15 minutes (I wouldn't normally do this but I needed the oven for something else) and it came out cooked, but this may be why it was dry. Will be adding 15 minutes to the cooking time next time but keep at 160. Still went down well with the family- they loved it and said it was very chocolatey!
pomelorose
8th Jun, 2015
5.05
This turned out perfectly. I omitted the ground almonds and added 1 tsp of vanilla essence for extra flavour. I also used about 100g of dark chocolate to make the chocolate chips (rather than 50g as suggested in the recipe). I didn't bother with the chocolate topping as I didn't think it needed it. I cooked the cake in 50 minutes in a fan-assisted oven at 160. It came out perfect - moist and delicious. I will be making this again!
Avegrl147
25th Apr, 2015
5.05
Awesome cake, super easy. I cut sugar back as per other comments, added white choc chips cause that's what I felt like. Didn't use almonds as I prefer nuts in savory so used about 170gm of flour instead.
Afifa Maryam
8th Mar, 2015
just been back from kitchen ! it was my first chocolate cake ever (i guess so ) ! ^_^ just loved it .. everyone loved its texture, it was real spongy, almonds were amazing and the sugar was just to the required level. Gotta say that "i can be a chef" lol ! :D
nicoladavis
20th Jan, 2015
5.05
Lovely moist chocolate cake. I made it for a family gathering and everyone loved it. My daughter's boyfriend declared it the "best chocolate cake I have made"and he is a connoisseur of my baking! I think the small chunks of chocolate make it extra special.I did cut the sugar down by 50g because I find recipes too sweet for me ( I always do this & doesn't usually affect the cake )
lingpea
14th Dec, 2014
5.05
Absolutely gorgeous! Super easy recipe, really moist and so delicious! I didn't use almonds and put half the amount of sugar would definitely make this again!
Lolalollipops
25th Nov, 2014
5.05
Lovely cake and easy to make. I used milk chocolate instead of dark just because I prefer milk chocolate.
vicsy58
22nd Oct, 2014
5.05
A fantastic recipe! I increased the amount of choc chunks I used to 150g using a combination of white, milk and dark chocolate. I had to add an extra 15 minutes to cooking time but was impressed with how moist it was, A definite winner :)

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goodfoodteam's picture
goodfoodteam
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

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