Dense & dark chocolate loaf

Dense & dark chocolate loaf

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(15 ratings)

Prep: 20 mins Cook: 50 mins


Serves 8
This cake is mixed and made in a saucepan – how easy is that! It’s best eaten on the same day, or within two

Nutrition and extra info

  • Can be frozen uniced, but best fresh

Nutrition: per serving

  • kcal645
  • fat43g
  • saturates24g
  • carbs60g
  • sugars32g
  • fibre2g
  • protein9g
  • salt1.05g
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  • 200g butter, plus extra for greasing



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

  • 100g dark chocolate (use one that's 70% cocoa solids), broken into chunks
  • 150g pot natural yogurt
  • 1 tsp vanilla extract
  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g self-raising flour
  • 175g dark muscovado sugar
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

For the topping

  • 100ml double cream
  • 1 tbsp butter



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

  • 100g dark chocolate, chopped


  1. Heat oven to 190C/fan 170C/gas 5 and make sure there’s a shelf ready in the middle of the oven. Butter a large loaf tin (about 20cm long, measured from the top edge), then cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides. Press it into the tin. (When your cake’s ready, you can use the paper ‘wings’ at either end to help lift it out.)

  2. Put the butter and chocolate in a large saucepan and heat very gently until melted, stirring now and again. Cool for 5 mins, then use a whisk to mix in the yogurt and vanilla, then the eggs and a pinch of salt.

  3. Mix the flour, sugar and bicarbonate of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the chocolate mix in the saucepan until even. Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length). Test if it’s ready by poking a skewer into the middle of the cake (see tip, below). Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.

  4. Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped chocolate. Take off the heat and leave to melt. Stir until smooth and shiny, then spoon over the cake. Scatter with the rest of the chopped chocolate and serve.

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Comments, questions and tips

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4th Jun, 2017
Nice and moist but quite sweet, will reduce the sugar next time. Agree with others that there is too much mixture, enough to make some lovely muffins too!
SiksiMiksi's picture
28th Aug, 2013
Like many others who have made this cake, the mixture was just too much for the tin size stated. Baking time took longer than 45 minutes due to this. It was probably about an hour or so altogether for me. However, the actual cake itself is very tasty and works well with cream or ice cream on the side. :)
30th Jun, 2011
I really liked this cake (although there is too much mixture for the specified tin and it runs over the sides) my husband found it a little dry for his taste though. Delicious with a scoop of ice cream too.
7th Jun, 2011
Adults loved the dark chocolate but for the younger ones I made this with milk chocolate and white chocolate on top. Used only 50g of chocolate for this topping and no cream as this made it too runny. Topped this with white chocolate drops as well.
16th Apr, 2011
Lovely cake to eat but ended up with a huge airhole on the middle and undercooked cake mix underneath. Too much cake mixture for my correct size loaf tin and started to burn on top. Will make again with a different tin though as it tasted so good.
13th Mar, 2011
Yes i would have had the over flow problem but, because i`ve made lots of cakes in the loaf tin i knew not to over fill it .luckily i had a mini loaf tin (from the ikea kids set) and made a very cute mini loaf too and wrapped it in clear plastic bag as a gift for a friend.The recipe is delicious a real keep recipe and yes the topping was bitter but thats to be expected!
9th Mar, 2011
Gorgeous and so easy - my husband made it and he is a beginner. I'm not a great fan of chocolate cake but this isn't too sweet so it worked for me!
9th Nov, 2009
This cake was lovely really moist and creamy, substituted dark chocolate for milk in the mixture and topped with white chocolate. Sweet enough to satisfy anyone's teeth!
21st May, 2009
This cake was delicious, all my family loved it, and it was so easy to make. I have only recently started baking, and this cake was a fabulous place to start. Absolutely brilliant, well recommend it.
15th Apr, 2009
Lovely cake, not too sweet, but it did overflow from my loaf tin and yes I did check the dimensions. Fortunately I had the foresight to put a baking tray underneath so it didn't ruin my oven!! Anyone else have this problem?


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