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chocolate loaf cake on a wire rack with a orange handled knife to the side
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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 318kcal

Ingredients

  • 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

Instructions

  • 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.

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

Calories: 318kcal | Carbohydrates: 37g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 87mg | Potassium: 126mg | Fiber: 2g | Sugar: 21g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg