Triple Chocolate Loaf Cake

    Triple Chocolate Loaf Cake

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    1hour35min


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    This triple chocolate loaf is dense, moist and always perfect. Unfortunately it is also very easy to make and therefore very tempting for a lazy Thursday evening. Responsibly, I did manage to make this cake last weekend for a friend's party and it was a huge hit.

    Ingredients
    Serves: 12 

    • 175g butter, room temperature
    • 175g caster sugar
    • 3 eggs
    • 200g self raising flour
    • 1/2 teaspoon baking powder
    • 110ml full fat milk
    • 4 1/2 tablespoons cocoa powder
    • 1 teaspoon vanilla extract or essence
    • 120g chocolate chips
    • 8 Rolo chocolates, or similar, optional

    Directions
    Preparation:15min  ›  Cook:1hour20min  ›  Ready in:1hour35min 

    1. Preheat the oven to 180 degrees C. Grease and line a 900g loaf tin with baking paper.
    2. In a large bowl, combine the butter and sugar then blend until smooth with an electric whisk. Add the eggs, one at a time, whisking well after each addition. Sift in the flour then add the baking powder, milk, cocoa powder and vanilla. Whisk until well blended and light.
    3. Toss half of the chocolate chips and all of the Rolos in a little flour to prevent against them sinking to the bottom of the loaf. Then fold them roughly into the cake, hardly mixing at all. Pour into the prepared loaf tin and smooth the top.
    4. Bake in the oven for 80 to 90 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and still in its tin, pour the remainder of the chips onto the top of the cake. Wait 5 minutes and then smear the melted chocolate over. Lift the cake out of the tin using the baking paper then pop the cake in the fridge so that the chocolate can harden. Serve slightly chilled.

    Tip

    Set yourself up with a timer for the cake while it is baking and do not open the oven door until at least an hour is up. This prevents against sinking in the centre of the cake.
    Due to their density, the Rolo® chocolates will sink to the bottom of the cake, but honestly I find this to be a fabulous 'flaw' as the cake then develops a lovely layer of caramel at its base.

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