This Chocolate Loaf Cake is a deeply chocolatey cake, darkly damp and studded with delicious milk chocolate. The chocolate icing elevates it all to another level too and it will be my chocolate cake go to forever more.
Pre heat the Oven to 170 C - Gas Mark 3 - 325 F
By far the easiest way to make this cake is to do so in a food processor. Put all the cake ingredients apart from the water and chocolate chips, into your food processor and whizz well to combine.
Tip the just boiled water down the funnel and whizz again until the mix is a liquid batter. You need to scrape the bowl down with a spatula before whizzing again.
Take the blade out of the bowl and loosely mix in the chocolate chips.
Pour the batter into a 2lb lined loaf tin. I use paper liners.
Bake for 50/60 mins and check that an inserted skewer comes out mostly clean. The loaf will be split and domed. Think Brecon Beacons darling.
Wash out the food processor and put all the icing ingredients in before whizzing together for ultimate chocolate pleasure.
Allow the cake to cool. I take it out of it's tin and put it on a wire rack to hasten the cooling.
Slather on the chocolate icing when completely cool.
Apply to Very Proud of Herself Face.
Keep the Milk Chocolate Chips chunky so they don't melt in the batter. I use Green and Black's Cooking Milk Chocolate. It's perfect because it is a thick bar.
This Cake keeps ecstatically well in a cake dome or air tight container. I mentioned above how I think it may actually get better for it. I have kept it for four days so far and it was just as good as the first day.
It does freeze well too. Wrap in a double layer of clingfilm and then foil once completely cool. Freeze for up to 3 months. Obviously without the Icing.....