Chocolate loaf cake: Rich indulgence for the chocoholic

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If you love a chocolate bite, this chocolate loaf cake is a must-try for you. This luxurious dessert is perfect for an afternoon tea or an anytime indulgent treat. Preparing this delicious chocolate treat will take 15 minutes of your time and then you need to put it in the oven for about 55 minutes to bake to perfection.

The secret to getting this chocolate loaf so indulgent is the deep chocolate flavour. It is further studded with chocolate chips which make each bite even more luxurious.

Serving suggestions of this chocolate loaf cake

Serve while still a little bit warm if you like some gooey chocolate chips to melt in your mouth. Alternatively, you can enjoy it at room temperature once the chocolate has set again. If you want to add some decadent sweetness, top it with a caramel treat or prepare some chocolate ganache to ice the chocolate loaf.

Whichever way you prefer to eat this chocolate cake, it is a treat you will not easily forget.

Chocolate loaf cake recipe

0 from 0 votes

Recipe by Carla Zinkfontein
Course: DessertCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

55

minutes

Total time

1

hour 

10

minutes

Ingredients

  • 55 g dutch processed cocoa

  • 260 g plain (all-purpose) flour

  • 100 g dark brown sugar

  • 50 g white granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon baking (bicarb) soda

  • ¼ teaspoon salt

  • 1 cup dark chocolate chips

  • 2 large eggs

  • ¾ cup whole milk

  • 115 g unsalted butter, melted & cooled slightly

  • 1 teaspoon vanilla

Method

  • Preheat the oven to 180°C. Grease and line a 6 cup capacity loaf tin (roughly 8×4 inch).
  • In a large bowl sift the cocoa if it has lumps. Then whisk in the flour, both sugars, baking powder, baking soda and salt.
  • Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
  • In a separate bowl whisk together the eggs, milk, slightly cooled melted butter and vanilla until well mixed.
  • Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
  • Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
  • Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you’ll have to try to miss the choc chips though).
  • Cool in the tin for 10-15 minutes, then transfer to a wire rack to cool completely.
  • Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again.

Notes

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