Double chocolate loaf cake

Double chocolate loaf cake

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(168 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
    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…

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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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!
stratoula
25th Jun, 2013
I made this loaf cake first time today. Very easy recipe to follow. I added 1 teaspoon of almond essence. Simply to enhance the ground almonds. I added milk chocolate chips. I have a fan assisted oven so l cooked cake on 140 degrees for 1 hour & 10 minutes. Smelled delicious while cooking. Once cake had cooled l melted some Lindt milk chocolate & drizzled over my cake then left to set. Enjoyed it with a cup of tea. My husband & 2 year old little girl loved the cake too. Great for when your in a real chocolate mood as l am currently mmmm......delicious!!!! Make it & enjoy!
frowne
20th Jun, 2013
5.05
Delicious! Turned out perfectly
caryl1
30th May, 2013
3.05
I followed the recipe to the letter but divided the mixture between 2x1lb tins. They took 1hour 10 minutes! I notice that other people have had the same problem. Please would you update the cooking time for everyone's sake! I'm sure it will taste lovely (judging by everyone elses comments) but people with busy lives need to know how much time to put aside when making things from scratch.
sarahwhiddett's picture
sarahwhiddett
27th May, 2013
This is gorgeous - easy to make and looks fantastic.
mindymoo62
17th May, 2013
4.05
This cake is lovely! I made it in a round 19inch tin. It took a bit longer to cook but looked fabulous! I split it in half and filled it with morello cherry jam ( from Aldi ) and chocolate buttercream.I also put some on the top and added a few white chocolate curls. It tasted fab and was devoured by our guests at a buffet tea. Definitely will be a regular in our house. Yum yum yum!
asmelly
23rd Apr, 2013
4.05
A good cake but, as others have said, the cooking time isn't right. I think 1hr - 1hr 15m is a more realistic time scale. Other than that it's a quick, easy and simple recipe which, despite its simplicity, looks fantastic. Yum!
loxyfoxes
7th Apr, 2013
5.05
without fail.....every single time I make this everyone loves it and I have been asked for the recipe. Give it a go for sure!

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