Triple Chocolate Loaf Cake

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Unlike savoury food, I am not good at baking ‘freestyle’ without a recipe in front of me. This was my first go at doing this, so decided to go for something relatively simple, a chocolate loaf cake. I tried to make it a little more interesting with some dark and milk chocolate chips in the sponge and a white chocolate icing. It acutally turned out really well, the sponge was rich and moist and the addition of the white chocolate icing gave it a nice lift.

Ingredients:

For the cake

  • 190g unsalted butterIMG_2744
  • 190 soft light brown sugar
  • 130g plain flour
  • 60g cocoa powder
  • 3 large eggs
  • 1 tsp baking powder
  • 30 ml whole milk
  • 100g of chocolate chips – mixed

For the icing

I’m afraid I was a little less precise with the amounts of these but you will need..

  • 100g good quality white chocolate
  • icing sugar
  • whole milk

Method:

1.Preheat your oven to 170C / 325F / Gas mark 3 and prepare you loaf tin – lightly grease and flour

  1. Cream the butter and sugar together until light and fluffy either by hand or in a freestanding mixer
  2.  Add the eggs, one at a time beating between each addition. Give the whole mixture a good mix making sure you have scraped down the side of the bowl so everything is well incorporated.

4. Sift together the flour, cocoa powder and baking powder

  1.  Add half of the flour mix and mix on a low speed. Then add half of the milk and mix in on a low speed.

6. Add the final half of the flour mix and again on a low speed combine. Then add the remaining milk

7. Once everything is combined put your mixer on a medium speed until you have a smooth batter.

  1. Mix in the chocolate chips by hand
  • Put the batter into your loaf tin and bake for about 1 hour

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    10. After an hour if your cake is firm to the touch and a skewer comes out clean take it out of the oven and allow it to cool for a while in its tin. Turn out after 5-10mins onto a wire rack to cool completely.

    1. To make the icing, melt the white chocolate very gently in a glass bowl over some simmering water. When half metled add a tbsp of milk to help make it silky.
  • When fully melted take the heat. Slowly add icing sugar and milk, mixing well all the time until you reach the desired consistency for your cake. I kept mine quite runny, but if you want more control add a little more icing sugar to thicken.

  • When the cake has fully cool, cover with the icing. I also sprinkled over a few remaining chocolate chips. Slice and serve as needed.

  • Happy eating 🙂

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