Double chocolate loaf cake

Double chocolate loaf cake

  • 1
  • 2
  • 3
  • 4
  • 5
(216 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Nadine Jb's picture
Nadine Jb
5th Oct, 2019
The recipe is good but the temperature is far too should be 160°C fan and 180°C normal oven! At these temperatures the cake will cook in the alotted time and rise better.
11th Aug, 2019
I didn’t have any chocolate chips so improvised by chopping up some Godiva dark chocolate ganache hearts, which helped keep it gooey! I also replaced one tbsp cocoa powder with cacao powder, just out of interest; no complaints so far...!
10th Jun, 2019
What can I say that hasn't already been said - I was looking for a quick and easy recipe using store cupboard ingredients and this fitted the bill. Its moist, tasty and easy. I had some left over homemade truffles in the freezer and I popped those in and they left little pockets of chocolate goo. As others said took a little longer to cook.
5th Jun, 2019
Realized I had no cocoa mid way through so substituted 3tbsp flour & doubled the choc chips. Was so delicious & moist but overflowed from tin. Does cocoa inhibit the rise? Choc chips also sank but so moist & delicious as plain sponge with choc chip.
3rd Mar, 2019
I have made this soooo many times and always turns out perfectly. As with other comments, I bake for around 10 mins longer. My mum always asks for one as it is much more travel friendly and I have to get on the train! I use chocolate chunks in mine, vanilla bean paste and sometimes chopped nuts for texture. It is moist and doesn't disintegrate when cut into. I have also used natural orange flavouring instead of vanilla which compliments the chocolate element with some orange zest and on request from my children, bashed up Maltesers or even oreo cookies. It is very versatile and in my experience, forgiving of experiments!
19th Sep, 2018
This recipe never fails, but it does take an hour to bake. I decorate it as suggested and it is delicious. Made it now 3 times.
Kamlesh Chavda's picture
Kamlesh Chavda
29th May, 2018
Light and not too sweet, I added some vanilla bean paste to this and it tastes you. Loved by the family.
20th Mar, 2018
Just made this. Great recipe. Took an hour @140C in my fan oven. Added chopped dark lindor instead of choc chips. Cake was moist & chocolatey. Topped with vanilla buttercream. Divine!
Mercedes Bull's picture
Mercedes Bull
12th Mar, 2018
I made this for a Colleagues Birthday and it worked really well! I decorated with edible flowers and white chocolate!
2nd Mar, 2018
Really great recipe, rose excellently in my oven. Did require about an hour of cooking. Really nice choclately taste and not too sweet.


Melissa Inness's picture
Melissa Inness
26th Jul, 2019
Can the loaf cake be frozen?
goodfoodteam's picture
26th Jul, 2019
Thanks for your question. Yes, the cake is best frozen before decorating. Our freezer info appears above the nutritional information alongside a blue star. We hope this helps in future.
14th Feb, 2019
What size eggs please?
goodfoodteam's picture
15th Feb, 2019
Thanks for your question. We recommend using medium eggs in this recipe.
11th May, 2015
Can I leave the Almonds out ??
23rd Sep, 2014
Can I cook this a couple of days ahead of when I need it?
goodfoodteam's picture
15th Oct, 2014
Hi there thanks for your question. Yes, you can make it ahead - just keep it in an airtight container.
5th Sep, 2014
I want to make this as a Birthday cake in a tin which is 13" x 9" and 2" deep, how should I adjust the measurements?
4th Sep, 2014
I want to make this as a birthday cake in tin which is 13" x 9" and 2" deep how should I adjust the measurements?
27th Jun, 2014
what if I only have plain flour


Afifa Maryam
8th Mar, 2015
used soft brown sugar instead of caster and a little lesser in amount ! it was too good , also it gave the loaf an even brownier look ^_^
talltone's picture
2nd Nov, 2014
Add 3/4 tsp ground chilli with the dry ingredients, and 1/4 tsp of the same to the melted topping for an unexpected edge! I also made this gluten-free with half gluten-free bread flour and half rice flour. Still moist! Probably helped by decorating in the tin - make sure you line with one piece of baking parchment, then skewer the cake all over (like a drizzle cake). With your chocolate (and chilli!) add a little oil; this then is poured on when the cake is fresh from the oven. Set in the fridge in the tin; remove and peel away the parchment next day.
18th Aug, 2013
Bake this cake for at least thirty minutes longer than the recipe indicates.
Want to receive regular food and recipe web notifications from us?