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Double Chocolate Loaf Cake

This loaf is just bursting with chocolate flavor due to the use of both cocoa powder and chocolate chips in the mix; plus, more chocolate bedecks the top — and we find absolutely nothing wrong with that! The cake is not heavy, but has a dense crumb and an even texture due to the inclusion of ground almonds in the batter. It slices beautifully (admittedly, ours were thick slices!) and is best served within two or three days of baking.

Double Chocolate Loaf Cake

12 tbs. softened butter
6 oz. golden caster sugar (scant 1 cup)
3 eggs
5 oz. self-rising flour (1 cup plus 1 tbs.)
3 oz. ground almonds (¾ cup)
½ tsp. baking powder
3 fl. oz. milk
4 tbs. cocoa powder
3½ oz. bittersweet chocolate chips (½ cup)
few chunks bittersweet and/or milk chocolate and white chocolate, for decoration

Heat the oven to 350°F and grease a 10 x 5-inch loaf tin*.

To make the cake batter, beat the butter and sugar until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk, and cocoa until smooth. Stir in the chocolate chips, then spread evenly in the tin. Bake for 50-55 minutes, or until risen and a skewer poked in the center comes out clean.

Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Melt the additional dark and/or milk chocolate over pan of barely simmering water or in the microwave. Drizzle over the cake. Chop the white chocolate and scatter over the dark chocolate on top. Leave to set before slicing.

* The recipe calls for a 2 lb. loaf tin (the dimensions of which is 9.8 x 4.7 inches), which is hard to find in the U.S.

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