Double chocolate loaf cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 8-10 slices
Skip to ingredients
Showing items 1 to 3 of 6
- 175g softened butterplus 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 chipor chunks
- few extra chunks white, plain and milk chocolatefor decorating
Nutrition: per serving
- kcal504
- fat32g
- saturates16g
- carbs48g
- sugars33g
- fibre2g
- protein8g
- salt0.64glow
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.
