Double Chocolate Loaf Cake is a modern British recipe for a classic chocolate loaf cake that's made even richer with the addition of ground almonds and by baking chocolate chips in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Double Chocolate Loaf Cake.
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This chocolate loaf cake is made even more indulgent by adding plain chocolate chips into the batter.
Ingredients:
175g softened butter, plus 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 chips or chunks
few extra chunks of white, plain and milk chocolate for decorating
Method:
Pre-heat your oven to 160C (140C fan/gas mark 3). Grease and line a 900g loaf tin with a long strip of baking parchment.
For the loaf cake batter, cream together 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 prepared loaf tin. Transfer to the centre of your pre-heated oven and bake for 45–50 minutes until golden, risen and a skewer inserted in the centre of the cake emerges cleanly.
Set aside to cool completely in the tin, then lift out with the overhanging bits of baking parchment, transferring onto a wire rack set over some kitchen paper.
Melt the extra chocolate chunks in bowls set over separate saucepans of barely-simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake.
Allow the chocolate to set before slicing and serving.
