This was a culinary experiment that just so happened to go oh so right after I thought it was going to go oh so wrong! I thought I had all the right ingredients for this chocolate loaf .. turns out I only had half the coco powder and a new tub of hot chocolate powder. Disastrous right! Well, turns out it works just as well and I have to admit this is the most moist chocolate cake I have ever made (and there has been a fair few chocolate cake bakes!)
The nice thing about this bake, is that although it looks innocent enough on the outside (I say innocent .. drizzled in thick lashes of melted white and plain chocolate), but when you cut in to it, you can see the double chocolate element of the chocolate chips which ooze slightly if you cut into the loaf while warm.
This really is chocolatey heaven and a really simple recipe to follow.
- 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 white, plain and milk chocolate, for decorating
- Heat oven to 160C.
- Grease and line a small/medium 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 and then stir in the chocolate chips.
- Pop into the tin and bake in the oven for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean. Depending on your oven settings, you may need to cover the top of the cake with foil 30 minutes into the bake so that the top doesn’t burn or become too crispy.
- Cool in the tin and then lift out onto a wire rack over some kitchen paper.
- Melt the extra chocolate chunks separately in either pans over barely simmering water or in the microwave, then use a spoon to drizzle each in turn over the cake.
- Leave to set before slicing.
This really is a deliciously chocolatey, moist loaf cake and the melted chocolate chips makes the loaf oozy and gooey with chocolatey goodness. The chocolate drizzled top also adds to the chocolatey flavour and is a nice added addition to the loaf. You should probably leave to set before slicing, but I couldn’t resist a cheeky slice and as soon as the chocolate had drizzled its way over the top, it was time to cut and enjoy the still warm sponge of the loaf cake and the melted gooeyness of the chocolate.
I will definitely be making this loaf cake again. Its a really nice, simple recipe to follow and is perfect with a cup of tea or coffee mid morning. It’s very moist and the flavour is strong, you could easily eat slice after slice!
Are you a fan of the chocolate loaf cake?