Chocolate loaf cake

Serves: 8-10
Preparation time: 20 minutes
Cooking time: 50 minutes


175g (6oz) butter

400g (14oz) caster sugar

3 eggs

1 tsp vanilla extract

315g (10½oz) plain flour, sifted

75g (3oz) cocoa powder, sifted

75g (3oz) ground almonds

1 tsp salt

¾ tbsp bicarbonate of soda

285ml (300ml) soured cream

185ml (6fl oz) strong brewed coffee, cooled

Handful raspberries

Shavings of dark chocolate

Dusting of icing sugar

1 x 9in loaf tin, greased and lined


1 Preheat the oven to 180˚C/R6. 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.

2 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.

3 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.

4 Scatter raspberries on top, with chocolate shavings and a dusting of icing sugar.

Recipe and image courtesy of Lurpak Cook’s Range Baking

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