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Dense & dark chocolate loaf

This cake is mixed and made in a saucepan – how easy is that! It’s best eaten on the same day, or within two

  • Prep: 20 mins
    Cook: 50 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 645
  • Carbohydrates 60
  • Saturated Fat 24
  • Sugar 32
  • Protein 9
  • Fat 43
  • Fibre 2
  • Salt 1.05

Nutrition per serving

  • Calories 645
  • Carbohydrates 60
  • Saturated Fat 24
  • Sugar 32
  • Protein 9
  • Fat 43
  • Fibre 2
  • Salt 1.05

Ingredients

  • 200g butter, plus extra for greasing
  • 100g dark chocolate (use one that's 70% cocoa solids), broken into chunks
  • 150g pot natural yogurt
  • 1 tsp vanilla extract
  • 3 large eggs
  • 250g self-raising flour
  • 175g dark muscovado sugar
  • ½ tsp bicarbonate of soda
  • 100ml double cream
  • 1 tbsp butter
  • 100g dark chocolate, chopped

Tip

Tip
To check if the cake is ready, poke the skewer right into the middle, then pull it out. If there's wet cake mix on it, put the cake back for 5 minutes. If there are a few damp crumbs, of if it comes out clean, then it's done.

Method

  1. Heat oven to 190C/fan 170C/gas 5 and make sure there’s a shelf ready in the middle of the oven. Butter a large loaf tin (about 20cm long, measured from the top edge), then cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides. Press it into the tin. (When your cake’s ready, you can use the paper ‘wings’ at either end to help lift it out.)

  2. Put the butter and chocolate in a large saucepan and heat very gently until melted, stirring now and again. Cool for 5 mins, then use a whisk to mix in the yogurt and vanilla, then the eggs and a pinch of salt.

  3. Mix the flour, sugar and bicarbonate of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the chocolate mix in the saucepan until even. Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length). Test if it’s ready by poking a skewer into the middle of the cake (see tip, below). Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.

  4. Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped chocolate. Take off the heat and leave to melt. Stir until smooth and shiny, then spoon over the cake. Scatter with the rest of the chopped chocolate and serve.

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