Sometimes you just need a chocolate cake, and I was in just such a mood when I discovered this recipe for triple chocolate cake. In fact, this straightforward loaf cake is a chocolate cake mixture with chocolate chunks, covered with melted white and dark chocolate, so I think that technically makes it a QUADRUPLE chocolate loaf cake. Is that chocolatey enough for you?! It’s adapted slightly from one I found on Allrecipes.co.uk. Here’s how to make it.
- 175g butter, softened
- 175g caster sugar
- 3 eggs
- 200g self raising flour
- 1/2 teaspoon baking powder
- 110ml milk
- 4 1/2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 120g white and dark chocolate chips (I didn’t have any chips so I just chopped up some normal chocolate into small pieces)
Line a loaf tin (I use loaf tin liners to keep things easy) and preheat the oven to about 180 degrees C. Cream the butter and sugar together.
Add the eggs, one at a time; I add a spoonful of the flour with each egg, as this helps them mix in more smoothly. Then sift the rest of the flour into the mixture and mix in the other ingredients – the baking powder, cocoa, milk and vanilla essence. It will look like this.
Mix in about half the chocolate chunks, spoon into the loaf tin and smooth out the top. Then bake for around 80 to 90 minutes. I found this was too long for our oven, but our oven is particularly fierce; keep checking on it towards the end of the cooking time. A skewer should come out clean.
When the cake has cooled on a wire rack, melt the rest of the chocolate chunks (I did two batches – one white and one dark – in the microwave) and drizzle over the top of the cake to decorate. To help the chocolate set, you can put the cake in the fridge and serve it slightly chilled.
EAT! Next time, I will put white chocolate chunks in the cake mixture as well as dark. I didn’t think to do that until it got to the decorating stage!