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Double chocolate loaf cake

Double chocolate loaf cake

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A star rating of 4.7 out of 5.297 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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?

  • Freezable (Can be frozen un-iced)
Nutrition: per serving
HighlightNutrientUnit
kcal504
fat32g
saturates16g
carbs48g
sugars33g
fibre2g
protein8g
low insalt0.64g
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Ingredients

  • 175g softened butter, plus extra for greasing
  • 175g golden caster sugar
  • 3 eggs
  • 140g self-raising flour
  • 85g ground almonds
  • ½ tsp baking powder
  • 100ml milk
  • 4 tbsp cocoa powder
  • 50g plain chocolate chip or chunks
  • few extra chunks white, plain and milk chocolate, for decorating

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, August 2010

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Overall rating

A star rating of 4.7 out of 5.297 ratings
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