Psychology student Gemma shares our second recipe for National Chocolate Week…
It’s chocolate week! What better way to kick things off than by making a deliciously indulgent double chocolate cake. This cake will satisfy your chocolate cravings and is a nice & easy recipe to follow!
- 145g self-raising flour
- 180g softened butter (plus extra for greasing)
- 180g caster sugar
- 3 eggs
- 85g ground almonds
- 100ml milk
- ½ teaspoon baking powder
- 4 tbsp cocoa powder
- 60g dark chocolate (preferably Bourneville)
- Extra white & dark chocolate for decorating
- Preheat the oven to 160/140C fan/gas & grease and line a 2lb loaf tin with greaseproof paper.
- Beat the butter and sugar with an electric whisk (or a good old fashioned wooden spoon if you don’t have an electric whisk to hand) until batter is light and fluffy.
- Mix in the eggs, flour, ground almonds, milk, baking powder and cocoa powder into the mixture until smooth.
- Chop the dark chocolate into small chunks and add them to the mixture.
- Bake for 50-60 minutes in the oven (checking after 40 minutes) until the top of the cake looks firm. Insert a skewer into the centre of the cake and see if it comes out clean- if not cover the cake with foil and put in the oven for a further 15 minutes until the skewer comes out clean.
- Leave to cool in the tin, then lift out onto a wire rack (with kitchen roll underneath) ready for decorating.
Melt the white chocolate in the microwave and drizzle over the cake. Repeat with the dark chocolate and for a nice feathered effect, drag a skewer or knife up and down the cake.