Double chocolate loaf cake

Double chocolate loaf cake

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(163 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 egg
    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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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 :)
cookerwoman
20th Oct, 2014
5.05
Wonderful recipe and so easy to make. Took advise from other comments and doubled the amount of chocolate chunks. The result was a beautiful light cake which was moist and melted in the mouth. Have also made as cupcakes, just as lovely.
racheljohnsonx
30th Aug, 2014
5.05
Absolutely perfect, made this with my little nephew and it was perfect! So moist and t was just the right amount of chocolate!
KeinEngel
11th Aug, 2014
3.8
This is lovely but it needs extra chocolate chips

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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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