Best Double Chocolate Loaf Cake Recipes

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DOUBLE CHOCOLATE LOAF CAKE



Double chocolate loaf cake image

Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 1h20m

Yield Cuts into 8-10 slices

Number Of Ingredients 10

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 chip or chunks
few extra chunks white, plain and milk chocolate, for decorating

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g 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. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
  • Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.

Nutrition Facts : Calories 504 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.64 milligram of sodium

DOUBLE CHOCOLATE LOAF CAKE



Double Chocolate Loaf Cake image

I adapted this recipe from Nigella Lawson. I lightened it up a bit, but beware... this baby is rich, dark and decadent. And I think since I've been using Hershey's "Special Dark" Cocoa in the mix, it's gotten even more sinful.

Provided by Linda Dalton

Categories     Chocolate

Time 1h30m

Number Of Ingredients 17

cooking spray
1 Tbsp ap flour for dusting pan
1 c old fashioned oats ground in food processor or spice mill
2/3 c ap flour
1/2 c hershey's special dark cocoa
3/4 tsp baking soda
1/2 tsp salt
1 stick unsalted butter
1/4 c canola oil
1 c sugar
1/3 c brown sugar
2 large eggs
1 Tbsp pure vanilla extract
1/2 c light sour cream
1/2 c warm, brewed coffee
1 c semi sweet chocolate mini chips
confectioners' sugar for dusting

Steps:

  • 1. Pre heat oven to 325 degrees. Put a baking sheet in the oven at this time and it let pre heat. Take everything out of the refrigerator so all ingredients come to room temp. Prepare loaf pan (approx 9 x 5-1/4 x 3) with cooking spray and dust with 1 T flour. Shake out any excess flour and set aside.
  • 2. In medium size bowl sift flour, ground oats, cocoa, salt and baking soda. You will probably have about a tablespoon or so of small pieces of oat bran that didn't blend, just discard them. Set bowl aside.
  • 3. In large mixing bowl combine butter, oil and sugars. Mix about 3 minutes. I use a hand mixer. Add eggs, vanilla extract and sour cream and mix until incorporated. Scrape down the sides of the bowl with a rubber spatula to insure ingredients are well blended. Add dry ingredients in three batches and combine. Now add the warm coffee and mix, then fold in the mini chips. Pour batter into prepared pan and place on the pre-heated baking pan in the oven for 1 hour. Test for doneness with a toothpick, then remove pan to wire rack to cool.
  • 4. Cool cake in pan on wire rack for at least 30 to 45 minutes. Remove to serving platter, dust liberally with confectioners' sugar, slice and serve. Or you can jazz up each serving with fresh raspberries and whipped cream, or chocolate syrup and chocolate shavings.

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