Chocolate Loaf Cake
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225 g Butter (unsalted)
- 225 g Dark brown sugar
- 4 Eggs
- 200 g Self-raising flour
- 20 g Cocoa powder
- 50 g Chocolate chips
- 125 g Butter (unsalted)
- 220 g Icing sugar
- 30 g Cocoa powder
- 1 tbsp Skimmed milk
Method
- Preheat your oven to 180ยฐC/160ยฐC(fan)/350ยฐF/Gas 4.
- Add 225 g Butter and 225 g Dark brown sugar to a large mixing bowl. Cream together until smooth.
- Add 4 Eggs and mix them in.
- Hold a sieve over the bowl and add 200 g Self-raising flour and 20 g Cocoa powder. Sieve in the dry ingredients.
- Fold the flour and cocoa powder into the wet mixture. Add 50 g Chocolate chips and fold these in too.
- Transfer the batter to a lined 2lb loaf tin. Cook for 50-60 minutes, until the cake has risen and a skewer of sharp knife comes out clean.
- Once cooked, leave to cool for at least an hour.
- In a bowl add 125 g Butter, 220 g Icing sugar and 30 g Cocoa powder. Mix well to form a smooth icing.
- Add a small amount of 1 tbsp Skimmed milk at a time to loosen the icing if it is too firm.
- Once the cake is cooled, pipe the icing on top. Finish off with chocolate sprinkles.