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chocolate loaf cake on a wire rack with a orange handled knife to the side

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.

Course cake
Cuisine Universal
Keyword chocolate cake, chocolate loaf cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 54 minutes
Servings 10
Calories 318 kcal


  • 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


  1. Pre heat the Oven to 170 C - Gas Mark 3 - 325 F

  2. I like to get all my ingredients weighed out and ready when baking any cakes, even this easypeasy one.

  3. 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.

  4. 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.

  5. Add in the 170 grams of flour, 50 grams of cocoa, ½ tsp bicarbonate of soda and pinch of salt.

  6. Mix well and thoroughly until the batter is smooth and lump free. This will take a minute or two.

  7. Add the chocolate chips and mix through.

  8. Empty out the batter into your lined tin and gently smooth over.

  9. 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.

  10. Allow to cool in the tin for 10 minutes before removing in it's liner to cool completely on a wire rack.

  11. Apply to Very Proud of Herself PTA Face.

Recipe Notes

  • 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

Nutrition Facts
Chocolate Loaf Cake
Amount Per Serving
Calories 318 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 47mg16%
Sodium 87mg4%
Potassium 126mg4%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 21g23%
Protein 5g10%
Vitamin A 368IU7%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.