Recipes: Tested Double chocolate loaf cake

Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?

• 175g softened butter , plus extra for greasing
• 175g golden caster sugar
• 3 eggs
• 140g self-raising flour
• 85g ground almonds
• ½ tsp baking powder
• 100ml milk
• 4 tbsp cocoa powder
• 50g plain chocolate chips or chunks
• few extra chunks white, plain and milk cho

  

  1. 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.
  2. 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.

  Per serving

  504 kcalories, protein 8g, carbohydrate 48g, fat 32 g, saturated fat 16g, fibre 2g, sugar 33g, salt 0,64 g