About this recipe:This is the perfect chocolate loaf cake. It is of course, very chocolatey, very moist, very rich and very versatile - perfect! We enjoy this cake for breakfast with coffee, after lunch, and after dinner - perfect any time!
Preheat the oven to 180 C / Gas 4. Grease and line a 900g loaf tin with baking parchment.
In a large bowl, combine the butter and sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour then add the baking powder, milk, cocoa powder and vanilla extract. Beat until well blended and light.
Toss the chocolate chips in a little flour to prevent against them sinking to the bottom of the loaf. Then fold them roughly into the cake, hardly mixing at all. Pour into the prepared loaf tin and smooth the top.
Bake in the oven for 80 to 90 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and lift the cake out of the tin using the baking parchment then pop the cake (still on the baking parchment) onto a cooling rack and allow to cool fully before enjoying.
This cake will keep its moisture for about 4 days if wrapped in baking parchment, or in a sealed container at room temperature.
A easy yet oh so tasty chocolate cake that has found a permanent place in my kitchen. I also made it as a tray bake, leaving out the chocolate chips, and it went down a storm. Next time I will be taking photos, - 03 Mar 2015