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


  1. Ooh yum! Will bookmark this :)

    1. Well worth a try. Make sure you let it cool completely before removing from the tin as mine was a little fragile.

  2. oooooooooooo ... eating anything with wheat flour causes me a bit of discomfort the next day. Your cake looks like the discomfort would be worth it!

  3. Hi Hilary, many thanks for your comment. The cake was delicious with lots of requests for more! Might need more chocolate for some though.