497. Quadruple Chocolate Loaf Cake

Quadruple chocolate loaf cake. The perfect example to illustrate my current obsession with not only chocolate, but syrup cakes (see lemon, orange poppy) and loaf cakes (see blueberry, banana chocolate chip).
One: cocoa powdered batter.
Two: chocolate chips in batter.
Three: chocolate syrup drizzle.
Four: chocolate shard decoration.
I want to blame and thank Jennifer of Milk and Honey at the same time for bringing this cake to my attention 🙂
Warm or cold, don’t forget the cold glass of milk to accompany this cake.


1 1/3 cup flour
1/2 tsp bicarbonate of soda
1/4 cup cocoa powder
1 1/3 cup sugar
3/4 cup  butter, room temperature
2 eggs, room temperature
1 tsp vanilla extract
1/2 cup sour cream, room temperature
1/2 cup boiling water
1 cup dark chocolate chips

For the Syrup:

1 tsp cocoa powder
1/2 cup water
1/2 cup sugar

Chocolate flakes to decorate


Preheat the oven to 350F.
Butter and flour a loaf pa, set aside.
Put the flour, bicarbonate of soda, cocoa powder, sugar, butter, eggs, vanilla and sour cream into a food processor and blitz until smooth.
Pour the boiling water down the funnel of the processor and pulse briefly until you have a smooth batter. Using a spatula, stir in the chocolate chips.
Pour the batter into the prepared pan and bake for about 1 hour. A cake tester should come out with a few crumbs clinging to it when it’s done.
As the cake is nearing the end of it’s cooking time, put the cocoa, water and sugar in a small saucepan and bring to boil over a medium heat. Boil for 5 minutes until syrupy.
As soon as the cake comes out of the oven, poke holes all over the top with a skewer and pour the hot syrup all over it.
Let the cake cool in the tin for about 20 minutes then unmold and leave to cool completely on a wire rack.
Sprinkle the top of the cake with chocolate shards.



صحة و عافية


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