DOUBLE CHOCOLATE LOAF CAKE
Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
- Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.
Nutrition Facts : Calories 504 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.64 milligram of sodium
DOUBLE-CHOCOLATE POUND CAKE
This luscious loaf packs double the dose of chocolatey goodness thanks to cocoa powder and chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
- To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 526 g, Fat 32 g, Fiber 3 g, Protein 8 g
DOUBLE CHOCOLATE LOAF CAKE
I adapted this recipe from Nigella Lawson. I lightened it up a bit, but beware... this baby is rich, dark and decadent. And I think since I've been using Hershey's "Special Dark" Cocoa in the mix, it's gotten even more sinful.
Provided by Linda Dalton
Categories Chocolate
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Pre heat oven to 325 degrees. Put a baking sheet in the oven at this time and it let pre heat. Take everything out of the refrigerator so all ingredients come to room temp. Prepare loaf pan (approx 9 x 5-1/4 x 3) with cooking spray and dust with 1 T flour. Shake out any excess flour and set aside.
- 2. In medium size bowl sift flour, ground oats, cocoa, salt and baking soda. You will probably have about a tablespoon or so of small pieces of oat bran that didn't blend, just discard them. Set bowl aside.
- 3. In large mixing bowl combine butter, oil and sugars. Mix about 3 minutes. I use a hand mixer. Add eggs, vanilla extract and sour cream and mix until incorporated. Scrape down the sides of the bowl with a rubber spatula to insure ingredients are well blended. Add dry ingredients in three batches and combine. Now add the warm coffee and mix, then fold in the mini chips. Pour batter into prepared pan and place on the pre-heated baking pan in the oven for 1 hour. Test for doneness with a toothpick, then remove pan to wire rack to cool.
- 4. Cool cake in pan on wire rack for at least 30 to 45 minutes. Remove to serving platter, dust liberally with confectioners' sugar, slice and serve. Or you can jazz up each serving with fresh raspberries and whipped cream, or chocolate syrup and chocolate shavings.
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