Triple Chocolate Loaf Cake

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!


  1. Pre-heat your oven to 160 degrees celsius and grease your loaf tin.
  2. In a bowl mix together the butter, caster sugar and powdered icing sugar until light and fluffy.
  3. 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).
  4. Add in the baking powder and gradually add in the flour, followed by the cocoa powder.
  5. Add in the golden syrup and make sure the mixture is mixed through thoroughly.
  6. Stir in the milk, white and caramel-filled chocolate, making sure the chocolate is distributed evenly throughout the mixture.
  7. 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.
  8. Once out of the oven, wait around 5 minutes and take out of the tin and then the decorating can start!
  9. 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!




4 thoughts on “Triple Chocolate Loaf Cake

    • justsavannahb says:

      This is from Tanya Bakes and I have modified it slightly so in the original recipe she uses 200g caster sugar and no powdered icing sugar or golden syrup. I thought it would be good to put it up since a lot of people might not be able to follow it as easily on her Youtube channel or buy the book. If you make it let me know how you get along! 🙂 x


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s