Name: Dense & dark chocolate loaf
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: British
Ingredients: 200g butter plus extra for greasing; 100g dark chocolate (use one that's 70% cocoa solids), broken into chunks; 150g pot natural yogurt; 1 tsp vanilla extract; 3 large eggs; 250g self-raising flour; 175g dark muscovado sugar; ½ tsp bicarbonate of soda; 100ml double cream; 1 tbsp butter; 100g dark chocolate chopped

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Dense & dark chocolate loaf

Dense & dark chocolate loaf

Jane Hornby

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Serves 8

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.3 out of 5.17 ratingsRate

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This cake is mixed and made in a saucepan
– how easy is that! It’s best eaten on the
same day, or within two

Freezable (Can be frozen uniced, but best fresh)

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Ingredients

Nutrition

Units:

MetricUS

200g butter

plus extra for greasing
100g dark chocolate

(use one that's 70% cocoa solids), broken into chunks
150g pot natural yogurt
1 tsp vanilla extract
3 large eggs
250g self-raising flour
175g dark muscovado sugar
½ tsp bicarbonate of soda

For the topping

100ml double cream
1 tbsp butter
100g dark chocolate

chopped

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Nutrition: per serving

kcal645
fat43g
saturates24g
carbs60g
sugars32g
fibre2g
protein9g
salt1.05g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5 and make sure there’s a shelf ready in the middle of the oven. Butter a large loaf tin (about 20cm long, measured from the top edge), then cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides. Press it into the tin. (When your cake’s ready, you can use the paper ‘wings’ at either end to help lift it out.)
step 2

Put the butter and chocolate in a large saucepan and heat very gently until melted, stirring now and again. Cool for 5 mins, then use a whisk to mix in the yogurt and vanilla, then the eggs and a pinch of salt.
step 3

Mix the flour, sugar and bicarbonate of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the chocolate mix in the saucepan until even. Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length). Test if it’s ready by poking a skewer into the middle of the cake (see tip, below). Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.
step 4

Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped chocolate. Take off the heat and leave to melt. Stir until smooth and shiny, then spoon over the cake. Scatter with the rest of the chopped chocolate and serve.

RECIPE TIPS

TIP

To check if the cake is ready, poke the skewer right into the middle, then pull it out. If there's wet cake mix on it, put the cake back for 5 minutes. If there are a few damp crumbs, of if it comes out clean, then it's done.

Recipe from Good Food magazine, February 2009

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A star rating of 4.3 out of 5.17 ratings

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