Chocolate Loaf Cake
Create an inspired chocolate loaf that’s sure to please friends and family. Add some dark chocolate for that extra bit of decadence. It’s lovely served with fresh cream, pecans and berries.
Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 8-10
Ingredients
175g unsalted Lurpak® Baking Butter
410g caster sugar
3 eggs
1 tsp. vanilla extract
315g plain flour, sifted
70g cocoa powder, sifted
80g ground almonds
1 tsp. salt
3/4 tbsp. bicarbonate of soda
285ml soured cream
185ml strong brewed coffee, cooled
Handful raspberries
Shavings of dark chocolate
Dusting of icing sugar
1 x 9" loaf tin, greased and lined
Tip: if you can’t get any soured cream you can substitute it for full-fat natural yoghurt
Method
Preheat the oven to 180°C fan assisted/gas mark 6
Cream together the butter and sugar until very light and fluffy - approximately 4 minutes. Then add the eggs and vanilla extract and beat on a slow speed, gradually increasing until just evenly incorporated
Mix together all the dry ingredients in a bowl. Add half to the batter, followed by the soured cream and the remaining dry ingredients (keeping beating to a minimum). Once you have a smooth, even batter gradually add the coffee. The mixture will be very wet, so beat slowly to incorporate
Pour the mixture evenly into the prepared tin and level out to the edges. Bake for 45-50 minutes, or until a cocktail stick inserted in the centre comes out clean.
Remove from the oven and leave to cool in the tins for 20 minutes before turning out on to a wire rack to cool completely
Scatter raspberries on top, with chocolate shavings and a dusting of icing sugar
Tagged in Recipes