Double chocolate loaf cake

Double chocolate loaf cake

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(216 ratings)

Prep: 25 mins Cook: 55 mins

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?

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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Ingredients

  • 175g softened butter, plus extra for greasing
    Butter

    Butter

    butt-err

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

  • 175g golden caster sugar
  • 3 eggs
    Eggs

    Egg

    egg

    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

    Milk

    mill-k

    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…

Method

  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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gowri_j
11th Aug, 2010
5.05
Very easy to make, took a bit longer than 50 minutes but was loved by all.
ladybugg
9th Aug, 2010
Great recipe, even greater result. Took a little longer to cook.
lindaa55557
7th Aug, 2010
5.05
Bake this yesterday. It was very easy and delicious but mine took 53 mins to be ready.
sazbaz7
6th Aug, 2010
5.05
Really easy to make and turns out perfect every time. I agree that it takes slightly longer to cook . One of our favourite chocolate cakes.
jackkarp09
6th Aug, 2010
5.05
Fantastic cake, but needed a lot longer than the allocated time to cook.
glorious
5th Aug, 2010
I would like to make this without the flour could i use rice flour instead and maybe more ground almonds. Anyone any ideas ??????
anne-rachael
5th Aug, 2010
Hi Kate, I use ground rice when I can't afford ground almonds! I use a little almond extract as well, but you could leave that out! Hope this works for you. - Anne
katemcmuffin
5th Aug, 2010
If you don't like ground almonds what can you replace it with?
emlouxx
5th Aug, 2010
I just made this with my two monkeys...i loved how simple it was and the girls enjoyed the end results x
honeill
5th Aug, 2010
5.05
Easy peasy - and very tasty - recipe!

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