Triple Chocolate Loaf Cake

Name: Triple Chocolate Loaf Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 - 10
Ingredients: 350 g self-raising flour; 1 tsp. bicarbonate of soda; 1 tsp. baking powder; 70 g cocoa powder; 1/2 tsp. salt; 100 g milk chocolate, chopped into chunks; 100 g white chocolate, chopped into chunks; 100 g dark chocolate, chopped into chunks; 200 g butter, softened; 250 g caster sugar; 1 tbsp. vanilla extract; 120 g plain yoghurt; 150 mL boiling water; 2 eggs; 2 tbsp. cocoa powder; 3 tbsp. caster sugar; 4 tbsp. water; 1 tsp. vanilla extract

By Chloe MorganPublished: 06 January 2023

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preview for Fudgy triple chocolate loaf cake

There's nothing better than a large wedge of chocolate cake, but the notion of baking one can some times feel a little tiresome. This recipe is for anyone seeking a no fuss bake that gives them the feeling of being star baker.

Believe it or not, the secret ingredient is water! Mixed through at the end, it not only adds moister but melts the sugar and fats resulting in a fudgy cake that stays moist for days! Let's not forget that sticky chocolate drizzle - Poured over at the end, it drips over the edges and seeps into the cake giving you the most irresistible loaf cake you'll ever taste.

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Yields:

8 - 10

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Ingredients

350 g
self-raising flour
1 tsp.
bicarbonate of soda
1 tsp.
baking powder
70 g
cocoa powder
1/2 tsp.
salt
100 g
milk chocolate, chopped into chunks
100 g
white chocolate, chopped into chunks
100 g
dark chocolate, chopped into chunks
200 g
butter, softened
250 g
caster sugar
1 Tbsp.
vanilla extract
120 g
plain yoghurt
150 ml
boiling water
2
eggs

For the chocolate drizzle

2 Tbsp.
cocoa powder
3 Tbsp.
caster sugar
4 Tbsp.
water
1 tsp.
vanilla extract

Directions

1. Step 1Preheat oven to 180°C (160°C Fan) and grease and line a 2lb load tin.
2. Step 2In a large bowl, add the self raising flour, bicarbonate of soda, baking powder, cocoa powder, salt, milk chocolate, 80g of the white chocolate and 80g of the dark chocolate. (Reserve the remaining chocolate for later.) Stir until combined and set aside.
3. Step 3Next, in another large bowl, add the soft butter, sugar and vanilla extract. Using an electric hand mixer, cream together for 1-2 minutes until combined and starting to turn pale and fluffy.
4. Step 4Add the eggs, yoghurt and dry ingredients. Stir until combined or until you have a stiff cookie dough consistency.
5. Step 5Next add the boiling water and stir until the batter has loosened and looks glossy.
6. Step 6Pour the batter into the loaf tin, spread evenly and sprinkle with your reserved chocolate. Bake for 40-45 minutes, or until risen. (If testing with a skewer it's okay for it to come out a little chocolatey!)
7. Step 7Keeping the cake in the tin, place onto a cooling rack. Meanwhile, make the chocolate drizzle. In a small saucepan, add the cocoa powder, caster sugar, water and vanilla extract. Stir and place over a medium heat.
8. Step 8Bring to a simmer and cook for 1-2 minutes, or until the sugar has dissolved and the sauce is glossy and slightly reduced.
9. Step 9Whilst the cake is still hot, gently and slowly pour over the top of the loaf cake, making sure the sauce goes down into the sides of the tin. Leave the drizzle to soak into the cake for around 20 minutes, then lift the cake out of the tin. Serve & enjoy!