Hey there. Hope your all doing well. I’ve been spending a lot of time playing around in the kitchen (who am I kidding, I always do that..) Now I have my 5 year old daughter along for the ride. We’ve been making a whole bunch of “kids friendly” snacks and foods. (Check out my highlight on Instagram) She’s a huge fan of chocolate cake, so she was more then okay with me wanting perfect this double chocolate loaf cake recipe.
I absolutely adore loaf cakes. They always come out of the pan, without out the same shenanigans that my bundt pan always pulls on me. In addition to that, it’s a great size for out family of 4.
Anyways, back to this double chocolate loaf cake.. I’m sure you can see that it’s good. Like very very good. I mean it’s chocolate cake with chocolate chips. How could that ever be bad?!
For the cake:
- 200 g butter
- 2 level teaspoons baking powder
- 200 g bitter chocolate (or 100 g bitter and 100 g milk chocolate)
- 220 g wheat flour
- 30 g cornstarch
- 5 eggs (size M)
- 200 g sugar
- 30 g cocoa powder
- 2 tablespoons milk
For the chocolate glaze:
- 70 g heavy whipping cream
- 70 g bitter chocolate
PREPARING THE OVEN
- Preheat the oven to 180°C, top and bottom heat. Prepare a 30 cm loaf tin by greasing with butter and dusting with flour.
MIXING THE INGREDIENTS
- Chop up the chocolate into small pieces and set it aside.
- In a bowl sift together the wheat flour, cornstarch, cocoa powder, baking powder and set it aside.
- Separate the egg whites from the egg yolks.
- With an electric mixer cream together the butter and sugar until light and fluffy. Continue mixing adding one egg yolk at a time mixing well between each addition. Gradually add the dry ingredients and milk to the butter mixture until just combined, do not over mix. It is best using a wooden spoon or spatula at this stage, if not set your electric mixer to its lowest speed.
- Whip the eggs whites to stiff peaks and then gradually fold this into the cake batter with a spatula, again being sure not to over mix as you want this to be a light and airy cake batter. Finally add the chopped chocolates gently folding it through the cake batter until evenly spread.
BAKE AND SERVE
- Pour the cake batter into the prepared loaf tin and bake for 65 minutes, to check it is done insert a skewer into the middle of the cake and if it comes out clean take the cake out of the oven and let it cool in the tin for a couple of minutes. (Be mindful that there are pieces of melted chocolate in the cake so don’t mistake this for the cake not being baked all the way through).
- Once the cake has cooled in the tin slightly turn it out onto a cooling rack and let it cool completely.
- Now prepare the chocolate glaze. Chop up the chocolate quite finely. Bring the whipping cream to a low simmer, remove it from the heat and add the chopped chocolate. Let the chocolate melt slightly and then stir until it is well mixed with the whipping cream.
- Set it aside for a few minutes to thicken slightly and then pour it over the cake.