Double chocolate loaf cake

Double chocolate loaf cake

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(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
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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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15th Feb, 2017
So tasty. Really easy and kept well. Nice a moist.
23rd Jan, 2017
This cake is fab! Very easy to make and everyone loved it. Kept nice and moist. As per the other comments took over double the allocated cooking time so leave plenty of time to bake. I didn't have chocolate chips so cut up some chocolate instead which worked well. will be baking this regularly I think!
cazncake's picture
20th Jul, 2017
Easy cake to make and was a crowd pleaser so much so I can't give it five stars as it was all gone before I had a chance to taste it!!! Again as per the other comments it took a good while longer to bake than the recipe states.
16th Oct, 2016
I made this without the icing and it was just lovely on its own - a very easy to make light sponge, a brilliant quick chocolate cake recipe to have in your repertoire. Like other comments it took a lot longer to cook - I set my fan oven to 150, covered with foil after 50 minutes and it took another 25 minutes for the middle to set. Will definitely make again though!
20th Aug, 2016
i made this cake one plain choc and one with drop of orange essence in the choc, i had to cook it about ten mins more than receipe said but it was really nice and moist, will defo be making it again.
20th Aug, 2016
I made this today. This loaf cake baked beautifully. It took about 50 minutes in my oven. I decided not to use all 3 of the large eggs that I had prepared, used only 2 instead as the butter/egg mixture looked liquidy at first and I didn't want the emulsion to break. The ground almonds is an essential ingredient in the recipe, don't omit it! The cake batter was divine, tasted like Ferrero Rocher. I used Guittard's Dutch-processed cocoa powder and Hershey's chocolate chips and added a teaspoon of vanilla extract. The ground almonds gives density and adds a bit of crunch to the cake, almost like eating a cake brownie. Perfect with a scoop of vanilla ice cream!
11th Aug, 2016
Its really tasty and rich. I originally baked this with the intention to take it to work, however I feel as though it is more of a desert cake than a snack with a cup of tea. Delicious with ice cream. It also took about half an hour or more longer to cook than stated in the recipe with foil placed over the top once the top had cooked (at about 50 mins).
22nd May, 2016
Turned out great but had to cook for about 1 hour 20 minutes and all the chocolate chips sank to the bottom! still tasted great though!
7th May, 2016
Not bad at all !! .. I used generous tablespoons of good quality cocoa powder, large eggs, and a good white chocolate for the chunks. The mixture going into the tin looked really thick, creamy and lovely. It took an hour to cook and I put it in at 150 degrees for the first 5 mins or so to give it a good start and then turned it down, however although the skewer came out clean, once cooling the cake sank a little in the middle. Not to worry though, once decorated it looked really good and tasted better .. we loved it! Will definitely make again as is lovely and light and moist.
10th Dec, 2015
Made this yesterday, tasted good but a little dry. This may be because after 45 minutes the cake was very wobbly and nowhere near cooked inside yet (which is odd because our oven normally cooks a little fast and I have to subtract 5 minutes from the baking time for most bakes). So I turned the oven up to 180 degrees and popped back in for 10-15 minutes (I wouldn't normally do this but I needed the oven for something else) and it came out cooked, but this may be why it was dry. Will be adding 15 minutes to the cooking time next time but keep at 160. Still went down well with the family- they loved it and said it was very chocolatey!


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