I love love LOVE to bake and frankly if it includes chocolate then how can I say no to baking it?! While a lot of people can find the baking quite daunting, it can be really is and this is a really good recipe for anyone wanting to start baking or just want to whip up something really quick. This year Youtuber Tanya Burr released a baking book called ‘Tanya Bakes’. One of her recipes is this triple chocolate loaf cake so I gave it bash but also made some slight changes to the recipe to make it slightly chewy-er and more moist. So, here it is and give it a bash!
- 250g softened unsalted butter
- 100g caster sugar
- 100g powered icing sugar
- 60g cocoa powder
- 150g self-raising flour
- 4 eggs
- 2 tbsp golden syrup
- 1 1/2 tsp baking powder
- 100g white chocolate (plus another 20g for decorating)
- 100g milk chocolate
- 100g caramel filled chocolate (I used Cadbury’s but I’m tempted to try Mars bar in it next time as I think that would work really well!)
Notes and tips:
- You don’t have to use the chocolate I have used/suggested you can use which ever type of chocolate you like (put some bounty in if you really want!), just make sure the amount you use is the same.
- Make sure that your eggs and butter are both at the same temperature as this helps to prevent your mixture from curdling.
- If your mixture does curdle, don’t worry just carry on as usual. Some recipes will tell you to add a little flour if the mixture curdles but this doesn’t solve the curdling; it just thickens the mixture slightly, which masks the split. If anything, adding flour and beating vigorously can lead to a close textured cake: working flour so much can produce gluten, which creates a rubbery cake.
- When mixing in the dry ingredients start on a low-speed if you have an electric mixer (e.g. a Kitchen Aid), this will prevent the powder from flying everywhere!
- If using an electric mixer, do not mix in the chocolate using it as the caramel chocolate will explode!
- Pre-heat your oven to 160 degrees celsius and grease your loaf tin.
- In a bowl mix together the butter, caster sugar and powdered icing sugar until light and fluffy.
- Add in the eggs one at a time (its at this point the mixture may curdle so don’t panic if it does, just carry on as normal).
- Add in the baking powder and gradually add in the flour, followed by the cocoa powder.
- Add in the golden syrup and make sure the mixture is mixed through thoroughly.
- Stir in the milk, white and caramel-filled chocolate, making sure the chocolate is distributed evenly throughout the mixture.
- Pour the mixture into the loaf tin and pop into the oven. Leave to bake for around 50 minutes and check with a skewer in the middle to check its cooked. If the skewer comes out clean then take out, if it doesn’t then keep in for a little longer until it comes out clean.
- Once out of the oven, wait around 5 minutes and take out of the tin and then the decorating can start!
- To decorate melt around 20g white chocolate and simply drizzle it over the cake.
And Voila! A super easy cake and that tastes amazing! I hope you like it and look forward to more recipes!