Double chocolate loaf cake

Double chocolate loaf cake

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(177 ratings)

Prep: 25 mins Cook: 55 mins


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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  • 175g softened butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 eggs



    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



    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…


  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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18th Mar, 2013
Easy to make and everyone seemed to like this cake, will be making it again sometime. Worth noting that it is very rich though.
10th Mar, 2013
Made this last Sunday and it went down a treat! I used bourneville rum and raisin dark chocolate and crushed it with the almonds which gave it a really rich twist. I would highly recommend this recipe to any chocolate lovers, and I will definately be pulling this one out come bake sale season!
9th Mar, 2013
This is a great recipe, I have used it many times all with success, it's always moist and yummy! I've recently used it when I've run out of cocoa powder just with a few extra chocolate chips and some vanilla essence and it's lovely. I would really recommend it!
8th Mar, 2013
The easiest most delish chocolate loaf you'll ever make!
3rd Mar, 2013
Really nice rich choc cake. We all loved it, so easy to make x
26th Feb, 2013
Superb cake which will be my mainstay chocolate cake recipe from now on. The texture is so good and the cake is so moist. I didn't know chocolate sponge without chocolate icing could be so good! Reminds me of a top quality shop-bought chocolate cake. I made one for the first time tonight and it was wiped out in one sitting so guess I will be making another one, or maybe two tomorrow.
17th Feb, 2013
Delicious moist loaf cake which was very easy to make. I added a few extra chocolate chunks. It froze really well and I actually used it as a base for Nigella's Black Forest trifle, which was equally yummy!
11th Feb, 2013
I wasn't sure how much I liked it at first... But I ate half the cake in one day when I was sick. lol So I guess that should say how much I liked it after a few taste. May add a tad more cocoa powder next time, but it is a great cake, and the almond meal gives it a very subtle almond flavor. :D And boost the protein of the carbs, so that is nice as well. :D God Bless ~Amy
2nd Feb, 2013
Wow this is amazing, second cake made in my new stand mixer and it was perfect, cooked for good 50 min at 140 in my fan oven, will def be making this again
29th Jan, 2013
Very rich and moist, keeps well, very easy to make...


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