Chocablock – The Ultimate Chocolate Loaf

This was a culinary experiment that turned out, so, so right.

The second I put it in the oven and had that first lick of cake batter, I knew I just had to share the recipe with you.

This is a chocolate loaf with a dark, terrible secret.

It is smuggling as much chocolate as it can possibly carry. Oh yea, outside it looks inncocent enough. Just your average tea cake…

But don’t be fooled.

You are an officer of the law, here to uncover its dirty little secrets. Cut that thing open!

Good work.

Now, take a look at the goods…

It is CHOCABLOCK with triple chocolate, oozing, gooey, melting, warm badness.

Trust me, you’ve never tasted a chocolate loaf like this one.

I demand that you make one as soon as possible.

You’ll need:

180g (3/4 cup) room temp butter,

180g (3/4 cup) caster sugar

3 free-range eggs, beaten

125g (1 cup) self-raising flour

100g (1 cup) ground almonds

½ tsp baking powder

100ml (1/2 cup) milk

4 tbsp cocoa powder

200g (2 bars like this) milk chocolate chunks

200g (2 bars)white chocolate chunks

2lb loaf tin

Right, let’s get cracking! Pre-heat your oven to 150C/300F.

Cream together your butter and sugar until light & fluffy. Mix in your eggs, followed by your flour, almonds, baking powder, cocoa, and milk.

You should be left with a lovely smooth batter. Roughly chop your chocolate bars and add to the batter. Stir it around. If you’re using a metal tin, grease it in a good smear of butter. If you’re using a silicone one (clever you) don’t bother. Pour the batter into your tin.

Pop into the middle of your oven and close the door. Cooking time will vary depending on your cooker, but it should take around 45mins. When it’s done the top should be nice and shiny and it should have raised up in the middle, I take mine out when it’s still a little bit wobbly because it gives a good squidgy middle later. If you want a more sturdy cake, leave it an extra 5-10.

Put it onto a wire rack to cool (still in the tin) and when it’s cold enough to handle, slide it out to chill a little more.

Serve when still a little bit warm, with a pot of tea and a few fresh raspberries.

Take a bite of cake and follow it up with a raspberry.

You’re now complicit in its badness, life will never be the same again.

Sit back and enjoy it, you naughty thing.

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