Chocolate Loaf Cake

Easy recipe for a chocolate loaf cake with chocolate buttercream.

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dessert

Cuisine British

Servings 10

Calories 493 kcal

Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin.
Mix together the butter or baking spread and caster sugar for around 3 minutes until light and fluffy, ideally using an electric mixer.
Add the eggs and milk, and whisk in until smooth.
Whisk or fold in the self raising flour and cocoa powder gently until fully combined.
Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully.
To make the buttercream, mix together the butter, cocoa powder and icing sugar until they start to combine, then add the milk, and mix until smooth. You can add a little more milk if the buttercream is too stiff. Use an electric mixer for the best results.
Put the buttercream into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula.
Decorate with dark chocolate curls if you like.
Store in an airtight container in a cool place and eat within 3 days. Or you can freeze it for up to 3 months.

Make sure all your ingredients, particularly the butter and eggs, are at room temperature before you start baking.

I used a baking spread for the cake and unsalted butter for the buttercream.

You can use any cocoa powder for the cake and buttercream. Do make sure you are using cocoa powder and not a hot chocolate powder.

You will need a 2lb loaf tin for this recipe.

For easy lining of the tin, use a loaf cake tin liner.

Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales.

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons.

Keyword Cake