Double Chocolate Loaf Cake Recipes

DOUBLE CHOCOLATE LOAF CAKE

Steps:

• 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. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, 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.

DOUBLE-CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
• Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
• To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

DOUBLE CHOCOLATE BANANA LOAF

Steps:

• Preheat the oven to 175 C (350F) Bake
• Prepare a 22 x 12cm loaf tin with baking spray and baking paper lined up each side
• In a medium bowl add the flour, cocoa powder, baking soda and salt and using a large wooden spoon stir to combine.
• In a large bowl mash the bananas with a fork until no lumps remain.
• Add to this the melted butter and stir well to combine.
• Into the banana mixture add the brown sugar, egg and vanilla and whisk well until completely combined
• Pour this wet mixture into the dry ingredients and carefully fold together with the wooden spoon.
• Add 3/4 of the chocolate chips into the batter and gently fold through until everything is completed blended together
• Spoon this into the prepared loaf tin and smooth until even
• Sprinkle over the remainder of the chocolate chips evenly on top of the batter
• Bake in the oven for 50-60 minutes until a skewer comes out with moist crumbs attached but not wet batter.
• Remove from the oven and rest the loaf for 20 minutes in the tin before transferring to a wire rack to completely cool before slicing.
• Store in an airtight container for 3-4 days or this will freeze well also.
• Enjoy!

DOUBLE CHOCOLATE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9X5-inch baking pan and set aside.
• In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
• In a large bowl, whisk together the applesauce, oil, brown sugar, eggs, vanilla and sour cream until well blended.
• Add the dry ingredients and pour the chocolate chips on top of the dry ingredients. Stir until the batter is just combined (don't overmix!).
• Spread the batter evenly in the prepared pan and bake for 45-60 minutes until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
• Let the bread cool in the pan for 5-10 minutes before running a knife gently around the edges and turning out onto a cooling rack to cool completely.

QUICK CHOCOLATE BREAD (CHOCOLATE LOAF CAKE)

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8x4 inch)
• In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.
• Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
• In a separate bowl whisk together the eggs, milk, slightly cooled melted butter and vanilla until well mixed.
• Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
• Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
• Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you'll have to try to miss the choc chips though).
• Cool in the tin for 10-15 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..