Double chocolate loaf cake

Double chocolate loaf cake

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(165 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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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!
Yasmeen1985
15th Sep, 2013
This cake is amazing, but I do always make it without the almond flour . It always tuns out perfect! I also sometimes bake them in muffin cases for about 20 minutes if I want to make smaller cakes.
bonnieballoo688
12th Sep, 2013
This is the easiest, quickest, tastiest, best chocolate cake I have ever made. And my family and friends think so too! Oven times are wrong though - like other people, there is no way it cooks in 50 mins@160. After 45-50 mins I cover it loosely with foil and put it back for another 10 mins or so. I also make a lemon variation by substituting 2 lemons for the chocolate. Rind into mixture, juice plus a bit of sugar into a pan, reduce a bit, and then pour it over very slowly over warm cake to allow it to really soak in.
Ells61's picture
Ells61
22nd Aug, 2013
Turned out really nicely, extremely delicious!
Zackaroo
19th Aug, 2013
This was an absolute disaster for me, I am very new to this baking lark and always get it wrong. I followed all the instructions to the last detail. However the cake was not even near cooked After 45 mins, it had risen all over the tin burnt and had I cook it for an hour and it was so dry. :-( this is why I give up.
Ameliaaargh
18th Aug, 2013
Great recipe, the cake was delicious, but it took an extra 40 mins in the oven to bake!
HB's picture
HB
25th Jul, 2013
This is such a light and moist cake, and so easy to make too. You can definitely taste the almonds. I am giving 4 stars because it could be more chocolatey but overall its a great cake. I drizzled white choc on mine and baked for 75 minutes in my gas oven!
siobhansstuff
11th Jul, 2013
A really nice cake but all my chocolate chunks fell to the bottom of the cake. Anyone any ideas of how to stop this? I also used light brown sugar instead of golden caster sugar and it worked well. I cooked it at 140 in a fan oven for about an hour.
colleen48
26th Jun, 2013
I baked this cake for the first time last weekend - I've got to agree with previous comments regarding the cooking time - it took just over an hour in my fan oven. However it was very, very easy to make and delicious and very moist. I'm now under orders to make this cake more often!

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