Double chocolate loaf cake

Double chocolate loaf cake

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(164 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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Curryann
13th Feb, 2014
This is my second time making this cake cos i cook it for 45 mins and it was soft and it was taste and moist with the chocolate chips and it be nice with cream or ice cream on side.my boyfriend said it can be done without the chocolate chips aswell cos it's still taste great.if u do it to long it will lose the softest inside.xx
saffron9's picture
saffron9
27th Jan, 2014
A lovely moist cake which is easy to make but not as rich & chocolatey as it looks in the photo. Mine took an extra 15 mins to cook.
lizchao
23rd Jan, 2014
The cake itself is ok - not fantastic. I thought it could be much more chocolate-y. I made them into cupcakes. Adding the chocolate ganache frosting , elevates the cake to 5 stars. For a more chocolate-y cake check out Nigella's recipe of quadruple chocolate loaf cake.
borumha2
2nd Nov, 2013
I used this cake to make a Halloween graveyard so I cut it in half. I also used ground hazelnuts as that's all I had. The top half was quite crumbly, possibly over baked as I took into consideration other comments. Ovens differ so time needed can vary, if I do it again I would try it after 50 mins. Taste is very nice. I was looking for a recipe I used during the summer. Couldn't find it, I think the recipe licence may have expired, anyone know what the deal is with so many licences expiring? 3 stars
jenpen81
13th Oct, 2013
I still cannot comprehend the hype on this cake. Taste is OK however did not rise as expected.
pipsipops
1st Oct, 2013
A lovely, moist cake and very easy to make. I agree with the comments below that it needs more time in the oven though, mine took an extra 10 minutes or so before the skewer came out clean. Really delicious though. Will be making again very soon!
pranjal.nagar
30th Sep, 2013
5.05
I made this cake over the weekend and it turned out yummy. Its rich, moist and very chocolaty. My five year old just loved it making it a pure winner. I would certainly make it again. And yes, it needed extra 10 mins than whats states in the recipe.
pranjal.nagar
30th Sep, 2013
5.05
I made the cake over the weekend and it turned out yummy. It's moist, rich and really chocolaty. It's easy to make and my five year old just loved it. I would certainly bake it again. And yes, it needed extra 10 minutes than what's stated in the recipe.
katjae12
24th Sep, 2013
I made this cake at the weekend and it was ok. It definitely took longer in the oven than stated. Mine was in the oven for an extra 10 minutes. It was lovely and moist but I was expecting a good chocolate flavoured hit but I found it a bit bland to be honest. I didn't really like the texture with the ground almonds either. Maybe that's just me! :-)
rosemaryeluned
21st Sep, 2013
As other contributors have said, the cooking times are incorrect. I followed previous advice and it needed another 30 minutes with foil on. Good cake finally!

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