This cake and I have had a long journey getting here. I knew that once I perfected it that it would be something to behold - and here we are, five variations later, with a method I am now able to tell you worked for me.
The recipe from Rosie over at The Londoner called for a low cooking temperature of 150C for 45 minutes. All ovens vary, of course, but my cake came out like a molten chocolate lava pit - delicious, but not the sliceable loaf I was looking for. Also, my chocolate chunks all sank to the bottom. The following attempts included changing cooking temperature and time, varying the wet to dry ratio, layering the chocolate chunks with the batter as if I were making a chocolate lasagne... I even recruited my cousin to look at the ingredients in baking maths terms to see if I'd missed anything. The list goes on.
So Chocoblock and I took a little break from each other. A few weeks wherein I made other things to reassure myself that I was still capable of baking cakes that cooked through the middle. And then, one sunny Friday afternoon, I decided to give it another go. I went back to the original recipe, tweaked it in the ways I'd worked out were successful (upping the temperature and the cooking time, covering the tin in foil to prevent the top from burning, altering some of the ingredient amounts), placed it in the oven and hoped for the best.
It worked! The frustrating thing is that I don't exactly know why - I can only presume it's the amalgamation of changes I made that finally came together perfectly. Hardly the greatest advice for me to imparting to you. Your oven and alterations may mean Rosie's original is more suited to you - whilst I can't comment on that, I can say is that this one worked for me. Play around with it, I promise the end result will be worth it.
'CHOCOBLOCK' TRIPLE CHOCOLATE LOAF CAKE
Yield: one 2lb loaf cake
Time: 90 minutes
180g (3/4 cup) unsalted butter, softened
180g (3/4 cup) golden caster sugar
3 medium eggs, beaten
1 teaspoon vanilla extract
125g (1 cup) self-raising flour, sifted
100g (1 cup) ground almonds
1/2 teaspoon baking powder
100ml (1/2 cup) milk
4 tablespoons cocoa powder, sifted
200g milk chocolate, cut into chunks
200g white chocolate, cut into chunks
Heat the oven to 160C Fan / 180C.
Line a 2lb loaf tin with baking paper.
- Cream together the butter and sugar until light and fluffy.
- In the meantime, mix together the flour, baking powder, ground almonds, and cocoa in a separate bowl and set aside.
- Add the eggs to the butter and sugar mixture, a little at a time, until fully combined, followed by the vanilla.
- Carefully stir in the dry ingredients along with the milk, until you have a smooth batter.
- Stir in the chocolate chunks.
- Pour into your loaf tin and bake for 50-60 minutes. I covered mine with foil for the first 45 minutes so that it didn't catch and burn!
Adapted from The Londoner.