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Chocolate loaf cake

• Anna Glover

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Serves 8-10

Easy

Total time: 1 hr and 10 mins

+ cooling

A star rating of 5 out of 5.2 ratingsRate

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This rich, fudgy dark chocolate loaf cake is infused with espresso and topped with a creamy ganache plus a sprinkle of chilli flakes for a subtle spicy kick

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Bake this decadent chocolate loaf cake, then check out more chocolate cake recipes such as our chocolate fudge cake, chocolate mousse cake, chocolate birthday cake, chocolate drip cake and healthy chocolate cake.

Looking for more simple loaf cake recipes? Try our chocolate chip banana bread, pound cake, madeira cake and vegan lemon loaf cake plus plenty more.

Chocolate loaf cake recipe

Ingredients

Nutrition

• 175g butter

  softened, plus extra for the tin

• 175g golden caster sugar

• 3 eggs

• 175g self-raising flour

• ½ tsp baking powder

• 50ml strong espresso

  cooled

• 50g cocoa powder

  sifted

• 50g dark chocolate (at least 70% cocoa solids)

  cut or broken into small pieces

• ½ tsp dried chilli flakes

  plus extra to serve

GANACHE

• 100g double cream

• 1 tsp espresso or instant coffee powder

• 100g dark chocolate

  finely chopped

• a pinch chilli powder

• a pinch sea salt flakes

  (optional)

Nutrition: per serving

• kcal422
• fat27.9g
• saturates16.6g
• carbs36.5g
• sugars21.5g
• fibre2.4g
• protein5.2g
• salt0.6g

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Method

• step 1

  Heat the oven to 160C/fan 140C/gas 3. Butter a 900g loaf tin and line with a long strip of baking paper, leaving the ends overhanging (this will help you remove the loaf later).

  

• step 2

  Whisk together the butter and sugar with an electric whisk until pale, then add the eggs, one at a time, beating well between each addition.

  

• step 3

  Fold in the flour, baking powder, espresso, cocoa, chocolate chunks and chilli flakes.

  

• step 4

  Scrape the batter into the tin and bake for 50-55 minutes or until a skewer inserted into the middle comes out clean. Cool in the tin.

  

• step 5

  For the ganache, heat the cream in a small pan with the espresso over a low heat until just steaming.

  

• step 6

  Tip the chocolate into a heatproof bowl, pour over the warm cream mixture and let it stand for 30 seconds.

  

• step 7

  Mix until smooth and glossy. Stir in the chilli powder, taste and add a pinch more, if you like.

  

• step 8

  Cool until thick but still spoonable, then spoon over the cake, letting some ganache drip down the sides.

  

• step 9

  Leave to set for 15 minutes, scatter with a few more chilli flakes and a pinch of sea salt flakes, if using, then slice.

  

Feeling inspired? Try more of our indulgent chocolate cake recipes

Authors

Anna GloverSenior food editor

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A star rating of 5 out of 5.2 ratings

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