Saturday, 23 February 2013

Triple Chocolate Loaf Cake


  • 175g softened butter, plus extra for greasing the tin
  • 175g golden caster sugar
  • 3 eggs
  • 140g self-raising flour
  • 85g ground almonds
  • 1/2 tspn baking powder (level)
  • 100ml milk
  • 4 tbsp cocoa powder - I used dark
  • 50g plain chocolate, chopped - I used Rainforest Alliance Certified dark chocolate from Costa Rica.
  • a pinch of salt

  • Heat oven to 180C/160C fan/gas mark 3 and line a 2lb/900g loaf tin with two strips of baking parchment. Ensure the corners of the tin are well greased.

  • Beat the softened butter and sugar using an electric whisk until light and pale in colour.

  • Sieve the self-raising flour, cocoa powder, salt and baking powder and add this to the mix along with the eggs, ground almonds and milk. Beat until smooth.

  • Stir in the chocolate chips and then pour the mixture into the tin.
  • Bake for 45 - 50 minutes until cooked and well risen. To test that the cake has cooked insert a skewer into the centre of the cake. If the skewer comes out clean then your cake is cooked.
  • Allow to cool in the tin, then lift out, remove baking paper and place onto a wire rack over some kitchen paper.
  • Melt the extra milk and white chocolate separately in pans over barely simmering water.
  • Then use a spoon to drizzle each type of chocolate in turn over the cake.
  • Leave to set before slicing.
Triple Chocolate Loaf Cake - Will cut a piece later...

Preparation time: 20 minutes

Cooking time: 50 minutes