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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26th Jun, 2014
Great, and very easy.
16th Jun, 2014
This recipe is amazing! Very easy to make and turns out deliciously moist. Following the suggestions made in the comments, I did lengthen the cooking time by 5 minutes and it turned out perfectly. I also decided to add two tsps. of vanilla to give a more rounded flavour. It was really tasty and dangerously moreish!
14th Jun, 2014
Great chocolate loaf, very easy to make, lovely and moist and very tasty indeed. Can't see where to apply the star rating but definitely five stars for me.
10th Jun, 2014
I baked this for 50 minutes in a fan oven at 170C and it turned out perfectly. I made some adjustments to the recipe: omitted the ground almonds (made the flour up to 175g instead) and omitted the chocolate chunks. For the top, I spread an Italian chocolate spread - divine!
2nd May, 2014
Just got this out the oven and it looks great! Really easy to make and the timing was right in my oven. Can't wait to taste it!
vintagecookbook12's picture
20th Apr, 2014
Defintely going to give it a try!
11th Apr, 2014
Very good recipe - didn't have to change a thing! Even without icing it was wonderful. Mine was done in exactly an hour in a cake tin at 320F, so it may take longer if baked in a loaf tin.
marmiteetponpon's picture
13th Mar, 2014
check this amazing... easy to do, no bake oreo choco-pops at marmite et ponpon.
13th Feb, 2014
Very good cake and it's my second time making it and I enjoy the soft moist inside and it be nice with some ice cream on side.
13th Feb, 2014
This is my second time making this cake cos i cook it for 45 mins and it was soft and it was taste and moist with the chocolate chips and it be nice with cream or ice cream on boyfriend said it can be done without the chocolate chips aswell cos it's still taste great.if u do it to long it will lose the softest inside.xx


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