This is the perfect chocolate loaf cake. It is of course, very chocolatey, very moist, very rich and very versatile - perfect! We enjoy this cake for breakfast with coffee, after lunch, and after dinner - perfect any time!
175g butter, room temperature
175g golden caster sugar
200g self raising flour
1 teaspoon baking powder
110ml full fat milk
4 tablespoons cocoa powder
1 teaspoon vanilla extract
200g chocolate chips
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Preheat the oven to 180 degrees C. Grease and line a 900g loaf tin with baking paper.
In a large bowl, combine the butter and sugar then beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour then add the baking powder, milk, cocoa powder and vanilla extract. Beat until well blended and light.
Toss the chocolate chips 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.
Bake in the oven for 80 to 90 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and lift the cake out of the tin using the baking paper then pop the cake (still on the baking paper) onto a cooling rack and allow to cool fully before enjoying.
Lovely cake. I made some slight alterations, reduced the sugar and butter and left out the choc chips. I used a mix of raw and castor sugar.
Oh and it took a LOT less time to cook, only 50 mins - 11 May 2016