This weekend I went to a friend’s surprise baby shower, which was lovely, and good to catch up with lots of lovely ladies I haven’t seen in quite a while.
Recently I decided it was time I got back into baking – I haven’t been doing much as I have a tendency to eat all the cake (so tasty) but of course this isn’t great for my waistline!
So on Friday I made a Double Chocolate and Almond loaf cake. I made this the first time a few years back for a Cake Eaters Anonymous meeting, and I enjoyed making it – it’s an easy make and tastes lovely!
- 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 chunks or chips
- Some extra chunks of dark, milk and white chocolate for decorating.
- 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.
- Mix in the eggs, almonds, baking powder, milk, cocoa and sift in the flour. Mix gently until smooth. Stir in the chocolate chips/chunks, 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.
This time I didn’t do dark chocolate on the top, and I think it would have been easier to do the topping if I had just used a tiny bit more milk and white chocolate, I couldn’t really melt it so that it would dribble so it landed on the cake in blobs, but who doesn’t like blobs of chocolate on their chocolate cake?!
Recipe was originally here: BBC Good Food loaf cake