This is the best and easiest moist Chocolate Loaf Cake I have ever made. A bold but true statement I knows. It took me rather unawares..........it's made entirely in a saucepan too....no way.
I only write the recipes here that really, really float my boat and I feel passionately about. I could shout very loudly about all of them but this one I would run naked through Sainsburys for........
It is DIVINE. It's simplicity in making only adds to it's stupendous qualities. Damp and so deeply chocolatey you can't believe it only contains cocoa. It just can't be.........
I first made it at the weekend when the P.T.A put out a distress call for Cakes and Biscuits for the local village fete. NO one had donated a single crumb.
How awful I thought, imagining crestfallen P.T.A mums standing around a packet of store bought Garibaldis all day.
That's not going to even raise enough for a Pritt Stick. So at 6 a.m the next morn I found myself answering that call.
I knew exactly what I wanted to bake. I couldn't muster up the energy or enthusiasm for a sandwich cake. I get stressed about all the levelness involved if it's for public consumption.
So I came up with this damp, dark beauty of a Chocolate Loaf Cake and I think it is in my top three of favourite loaf cake recipes...... ALREADY.
Chocolate Loaf Cake
This cake is EASY PEASY and perfect for rustling up in a rush. It's made entirely in a damn saucepan for goodness sake. Who knew?
Ingredients and Substitutions
Self Raising Flour - You can use plain flour here too but add a tsp of baking powder. Gluten free flour will work here but add 2 tbsp of milk to the recipe.
Cocoa - Use the darkest one you can find to get a deep chocolate flavour. Drinking chocolate won't do as it is not anywhere near as chocolatey and really sweet.
Sugar - Caster sugar (refined or unrefined) is preferable but granulated is fine too.
Butter - Unsalted butter is preferable but I have also substituted baking spread and it was still good.
Sunflower Oil - you could substitute any flavourless oil.
Eggs - Large
Sour Cream - Sour cream is my chosen ingredient as I always have a pot in the fridge but yoghurt or buttermilk will substitute very well.
Salt - Salt brings out the flavours but it is optional. I use table salt.
Vanilla Extract - Extract is what I always use as it is stronger than vanilla essence. If you only have essence then add twice as much.
Milk Chocolate Chips - I advise using baking chocolate chips because they are easy to simply tip out of the package and don't melt away in the cake mix when baked. You could substitute dark chocolate chips if you would prefer.
A full recipe card is at the bottom of the post containing full instructions and exact ingredients.
- Preheat the oven to 170 C (150 C Fan)/325 F/Gas Mark 3
- I like to get all my ingredients weighed out and ready when baking any cakes, even this easypeasy one.
- Half melt the butter in a medium sized saucepan over a gentle heat and remove before it is all melted. Set it aside for a couple of minutes until all the butter has melted.
- Add the sour cream, egg, sugar, sunflower oil and vanilla extract and stir until everything is completely mixed in.
- Add in the flour, cocoa, bicarbonate of soda and salt.
- Mix well and thoroughly until the batter is smooth and lump free.
- Add the chocolate chips.
- Mix through and empty out into a lined 2 lb loaf tin. I use paper liners as I find them sooo easy but if you don't have any then cut out baking parchment to line your own as shown here.( I prefer baking parchment to greaseproof paper as shown in the video)
- Bake for about 50 minutes until risen well and a cocktail stick or similar comes out clean when inserted in the middle.
- Allow to cool for ten minutes before removing from the tin in it's paper liner and placing on a cooling rack until completely cold.
- I keep this cake under a cake dome but any way of storing that is airtight and cool will do. It will keep really well for a few days.
How Do You Keep Chocolate Chips From Sinking In A Cake?
By coating them in a little flour usually but don't worry this recipe has a thick enough batter to prevent them sinking anyway. I have never had that problem here.
You can use this same trick though in other cakes with raisins, mixed fruit and nuts. Anything really that you want to float.
Chocolate Loaf Tips
IF YOU LIKE CHOCOLATE LOAF CAKE THEN YOU MAY LIKE
Chocolate Loaf Cake
This Chocolate Loaf Cake is a deeply chocolatey cake, darkly damp and studded with delicious milk chocolate chips. It is super easy and made in a saucepan.
- 170 grams self raising flour
- 3 tbsp vegetable oil
- 140 grams caster sugar
- 90 grams unsalted butter soft
- 1 tbsp vanilla extract
- 150 grams sour cream
- 50 grams cocoa
- 1 large egg
- 100 grams milk chocolate chips
- ½ tsp bicarbonate of soda
- 1 pinch salt table salt
Pre heat the Oven to 170 C - Gas Mark 3 - 325 F
I like to get all my ingredients weighed out and ready when baking any cakes, even this easypeasy one.
Half melt the 90 grams butter in a medium sized saucepan over a gentle heat and remove before it is all melted. Set it aside for a couple of minutes until all the butter has melted.
Add 150 grams sour cream, 1 egg, 140 grams sugar, 3 tbsp of sunflower oil and 1 tbsp of vanilla extract and stir until everything is completely mixed in.
Add in the 170 grams of flour, 50 grams of cocoa, ½ tsp bicarbonate of soda and pinch of salt.
Mix well and thoroughly until the batter is smooth and lump free. This will take a minute or two.
Add the chocolate chips and mix through.
Empty out the batter into your lined tin and gently smooth over.
Bake for about 50 minutes until risen, springy to the careful touch and a cocktail stick or similar comes out clean when inserted in the middle.
Allow to cool in the tin for 10 minutes before removing in it's liner to cool completely on a wire rack.
Apply to Very Proud of Herself PTA Face.
- Use an independent oven thermometer to make sure your temperature is correct and remains constant. I was gobsmacked at the reality of my oven temperature compared to the temperature I had set.
- Substitute plain yoghurt (full fat) for sour cream.
- If you forget to remove your butter when it is only half melted leave it for five minutes to cool back down.
- Make sure you mix the batter until the lumps have disappeared. If you are feeling organised you could sieve the flour and bicarbonate of soda into the saucepan.
- This cake will freeze well for a month if wrapped in a layer of cling film/plastic wrap and then a double layer of silver foil. Thaw at room temperature still wrapped.
All nutritional information is intended only as a guide and is approximate
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