Chocolate and cake are two of our favourite things, so what’s not to love about this indulgent cake?
175g softened butter, plus extra for greasing
175g golden caster sugar
140g self-raising flour
85g ground almonds
½ tsp baking powder
4 tbsp cocoa powder
50g plain chocolate chips or chunks
few extra chunks white, plain and milk chocolate, for decorating
1) Heat oven to 160C/140C fan/gas 3.
Grease and line a 2lb/900g loaf tin with a long strip of baking parchment.
2) 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.
3) 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.
If you try this recipe out I’d love to hear how you found the outcome!
Would you like to hear of some of my other favourite recipes?
Hope you’re all well 🙂 xo