Choc chip loaf

    Choc chip loaf

    130saves
    1hr10min


    36 people made this

    About this recipe: Tasty chocolate chip loaf cake. This cake features double the chocolate - it's a chocolate cake studded with chocolate chips.

    SloeWolf Hertfordshire, England, UK

    Ingredients
    Makes: 1 small loaf cake

    • 175g plain flour
    • 50g cocoa powder
    • 1/2 teaspoon bicarbonate of soda
    • 2 teaspoons baking powder
    • 150g caster sugar
    • 75g butter, melted
    • 2 eggs, lightly beaten
    • 50 to 100ml milk
    • 150g chocolate chips

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and line a small loaf tin with baking parchment.
    2. Sift together flour, cocoa, bicarb and baking powder, then stir in sugar.
    3. In a separate bowl combine melted butter, eggs and milk. Combine the wet and dry ingredients, then add just enough milk to create a dropping consistency. Fold in the chocolate chips, then spoon into the prepared loaf tin.
    4. Bake for 40 to 50 minutes or until springy to the touch. Remove from oven and cool on a wire rack.

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    Reviews (12)

    SloeWolf
    8

    Something else. stir chocolate chips in before you spoon into loaf tin - 21 Oct 2008

    cafcaf1975
    5

    Altered ingredient amounts. I added a small amount of whole milk as the mixture was quite dry, made it much gooier (if that's a word!) - 28 Aug 2010

    rassilon953
    5

    Something else. LOAF-TIN RECIPE MOST IMPORTANT? READ ON! More of a rewrite than a tweak, really, but I only had a loaf tin at the time so I needed a loaf recipe and based it on this. Only had self-raising flour, so I used a bit more cocoa powder, didn't have any bicarb so used a bit more baking powder. Didn't have choc chips, so melted 6oz of luxury baking choc in. After all these changes, I decided that it probably wouldn't hurt to add an extra egg. As for the milk, I just added what seemed to give the resultant cake mixture the correct consistency. By the way, I used brown sugar! I didn't open the oven until right near the end and had to keep baking based on skewer tests for some time, but it cooked beautifully! I melted 6oz of cake covering with 2oz of Clover and an ounce or so of cocoa powder, which wasn't quite enough icing, but the result was an amazing cake suitable for a restaurant dessert. If you want more of a cakey-cake, you need only add more sugar to the icing. My general comment is that this is a very adaptable recipe! - 20 May 2009

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