I discovered this recipe a couple of months ago and I think I’ve made it three times now (don’t worry I don’t eat the entire cake, normally a large part of it goes to work with Mark).
It’s a really moist chocolate cake and the fact that it’s a loaf cake means you don’t have to faff around with icing. You just melt some chocolate and then wiggle it over the top.
In making this particular chocolate cake I took it out of the tin took quickly and a large, long section of the bottom stuck in the tin. However, I have come up with an ingenuis solution to this, basically you just leave the piece in the tin, drop some melted chocolate onto the main part of the cake, replace the cake into the tin and then stick it in the fridge for a few hours. The chocolate then sets and bonds the two pieces of cake together and you can remove it from the tin as a whole cake. Brilliant.
I chop a bar of chocolate and add that rather than going to the additional expense of buying chocolate chips. I realise that sounds odd but we pretty much always have chocolate in the house now we’ve moved to Switzerland – they do make a very good bar of chocolate here.
The other cakes in this picture were made by a friend. They’re strawberry cheesecake cupcakes from the Hummingbird Bakery cookbook. They were amazing, so this is definetly a recipe that I’ll be trying at some point in the near future.