Double chocolate loaf cake

Double chocolate loaf cake

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(168 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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dimple sonejimakani
2nd Jan, 2013
7th Dec, 2012
This is the first cake I've made for years, so simple but so yummy! I found I had to use a slightly bigger tin, and also I covered the top in melted chocolate rather than drizzled it, it turned out really nice.
2nd Dec, 2012
Wanted to make a cake using store cupboard ingredients - this recipe was perfect. Did not have quite enough ground almonds so made up the difference with flour. Dd need 10 minutes extra cooking time. Delicious.
20th Nov, 2012
I made this with gluten free flour and baking powder and also added galaxy chunks, the cake came out perfect. Really light with the gluten free flour and cooking time was right. A big hit, yummy
20th Nov, 2012
I made this with gluten free flour and baking powder and also added galaxy chunks, the cake came out perfect. Really light with the gluten free flour and cooking time was right. A big hit, yummy
5th Nov, 2012
extremely easy to make - i left out almonds and it was gorgeous
5th Nov, 2012
Super easy and tasted great.
3rd Nov, 2012
Wasn't too impressed with this cake when I first baked it, but after putting it in a airtight container for a few days it was actually really delicious. A very rich tasty cake and will make again.
28th Oct, 2012
Made this in a round 20cm tin which a spilt and filled with chocolate ganache which had left over in the fridge and crumbled flake for extra chocolately-ness. Almonds gave the sponge a nice texture making it a little different from a bog-standard chocolate cake. Real easy to make but mine took 90mins to cook probably because i used a different tin. I did find the cake batter a little thicker than normal so added a bit more milk but apart from that a good bake and would recommend as the sponge was quite moist
23rd Oct, 2012
Added a little more cocoa powder to make it extra chocolatey..and put a thin coat of chocolate icing over the top. Didn't last very long in our house!


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