Gemma’s Double Chocolate Loaf Cake

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


  1. Preheat the oven to 160/140C fan/gas & grease and line a 2lb loaf tin with greaseproof paper.
  2. 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.
  3. Mix in the eggs, flour, ground almonds, milk, baking powder and cocoa powder into the mixture until smooth.
  4. Chop the dark chocolate into small chunks and add them to the mixture.
  5. 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.
  6. 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.

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