Double Chocolate Loaf Cake

Double Chocolate Loaf Cake-

Who doesn’t love a good chocolate cake? Let me tell you about My Chocolate Love- you will never find a chocolate in my home as I can’t stop myself if I know it’s there. I know that I’m not the only one here… so this recipe is for all chocoholics out there who could eat a chocolate cake for breakfast lunch and dinner and in between also 😉

I was bitten by the baking bug few months back. All thanks to my sis-in-law who encouraged me for baking. Since then I am looking forward for even a tiny occasion to bake a cake. J I remember that four years back when I was totally new to this culinary world and didn’t even know the basics of the baking, I baked an apple pie for my friends for dinner. Sadly my apple pie didn't quite work out. After that day I didn’t even think of baking a single thing. A thought just got stuck in my mind that ‘perhaps baking isn’t for me…’ And look at me now…this is my 10^th cake in the last 4 months. I baked Upside Down Orange cake, Carrot Spiced Cake, Carrot Orange Spiced Cake, Chocolate Mocha Cake, Lemon Blueberry Layer Cake, Mango Coconut Loaf Cake, Chocolate Banana Loaf Cake, Double Chocolate Loaf Cake, and Chocolate Protein Brownie. Yess, I’m unstoppable now, feeling like I’m in love with the baking and science behind it! I have made few gluten free and eggless cakes as well; recipes are coming soon! 🙌

This super decadent and rich double chocolate loaf recipe is all you’ve ever wanted and dreamed of in a dessert…believe me! When chocolate cravings sneak up on you in the middle of the night, you’ll be happy to have this fudgy cake waiting for you in the kitchen. It is super dense and delicious bite after bite. It is basically a chocolate cake in a loaf form. It’s chocolaty, rich, nutty and super moist. Addition of ground almonds gives it an intense nutty flavor and some texture also. When I first made this loaf, I could not stop eating it; every time I’d walk by I’d have a little bite. It was so hard to resist. The best part of baking a chocolate cake at home is that it will fill your home with the amazing chocolaty aroma and then the worst part is that you have to wait until its ready to eat 😍

This double chocolate loaf is so incredibly easy to make. It makes an easy and wonderful sweet treat for breakfast or anytime. Just mix the wet ingredients in one bowl and the dry ingredients in another, mix them together and bam – you’ve got your cake batter ready. Tip the batter into a loaf tin and pop that in the oven for 55-60 minutes to bake. That’s it. It’s incredibly easy to make and before you know you’ll be in chocolate heaven. Yeah-yeah I know waiting for it to be baked and cooled down completely is the worst and the hardest part of the recipe J

It tastes delicious at room temperature or warmed up. You can top it with a slather of hot chocolate or ice cream for a decadent dessert. And another friendly piece of culinary advice – a cup of coffee with this sweet treat is strongly advised. I love mine with the spread of crunchy peanut butter and a cup of coffee on the side. Mmmmm….😋

I really hope you’ll give this recipe a try! If you’re a no-bake chocolate cheesecake lover also, then I would like to introduce you to my other no bake chocolate cheesecake recipe. I promise you it’s delicious and you will definitely love them.

Brownie BottomBaileys Chocolate Cheesecake

Drop me a line in the comments to let me know what you think, and don’t forget to leave a rating! You can also tag your creations on Facebook, Twitter, and Instagram with @jags_kitchen_stories. I would love to see your delicious creations. You can also follow me on Facebook, Instagram, Pinterest and Twitter to see what’s latest in my kitchen! Happy baking!

LET’S MAKE ONE!
Cuisine- Dessert
Category- Cake
Servings- 8-10 slices
Prep Time- 20 minutes
Cooking time- 55 minutes

Start by gathering your ingredients. The list is short and simple and you likely have many of the items in your kitchen already. Here’s what you’ll need-

Ingredients-

175g softened butter, plus extra for greasing

100g light brown sugar

75g golden caster sugar

2 eggs

100ml milk

1 teaspoon vanilla extract

140g self-raising flour

85g ground almonds

1 teaspoon baking powder

pinch of salt

4 tablespoon cocoa powder

50g good quality dark chocolate chunks or chocolate chips

chocolate chips or almond flakes for decorating

Method

Step 1. Preheat oven to 180C. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment with ends of paper extended and coat the parchment paper with softened/melted butter or oil spray.

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Step 2. Measure all the ingredients and keep aside. And if you are using chocolate bar then roughly chop it in small chunks and keep it aside.

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Step 3. Shift the dry ingredients (cocoa powder, flour, baking powder and salt) together in a bowl and set aside.

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Step 4. In a separate large mixing bowl, cream the butter and sugar for about four minutes until light and fluffy. Scrape down the sides of the bowl a few times to get all the sugar and butter incorporated.

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Step 5. Beat in the eggs, one at a time. Then blend in the milk and vanilla extract. Keep scraping down the sides! (The mixture may look curdled at this stage, but don't worry, its fine.)

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Step 6. Now add the dry ingredients mix, ground almonds and fold with a spatula until everything is just combined, now add the chocolate chunks and gently fold in again. There should be no dry flour or lump left...don't over mix the mixture.

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Step 7. Spoon the batter into the prepared tin, level out the top and scatter over the chocolate chips.

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Step 8. Bake for 55-60 minutes until a toothpick/cake tester inserted into the centre comes out clean or with just a crumb or two.

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Step 9. Take out of the oven and put it on a wire rack. Let the cake cool completely before slicing.

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Recipe Notes-

-Prepping the loaf tin with an overhanging strip of parchment paper is ideal for removing the cake from the tin.

-All oven temperature are not always the same, always begin checking the cake for doneness after 45 minutes and remove when a toothpick or cake tester comes out clean or with one or two crumbs.

-For best results, you should always weigh ingredients like flour and sugar.

-Try not to over mix the batter when you’re combining the wet and dry ingredients. Mix only until the flour is blended.

-And the last one , Cut the slices after its completely cooled down otherwise you will end up with slightly broken slices like mine😉😑

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