This double chocolate loaf cake is easy to make and even more delicious to eat. It’s the perfect tea time treat! I made my cake with the help of my sous-chef Grace who you can see from the pictures is extremely capable in the kitchen! This recipe was originally from the BBC Good Food website, we’ve just given it the fair trade treatment (and increased the time in the oven!) other than that it’s the same as the original recipe.
Ingredients
175g softened butter (or baking margarine)
175g Traidcraft golden caster sugar
3 large free range eggs
140g self raising flour
85g ground almonds
½ tsp baking powder
100ml milk
4 tbsp equal exchange fair trade cocoa powder
50g fair trade dark chocolate chips/chunks (if you cant find fair trade chocolate chips, simply cut up 50g of a bar of Divine baking chocolate instead)
A few extra chunks of fair trade white, milk or dark chocolate for decorating
Method
Preheat the oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with baking parchment.
Using an electric whisk, if you have one, beat the butter and sugar together until light and fluffy
Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth
Stir in the chocolate chips and pour into the prepared tin.
Bake for 1 hour (check after 50 mins if your oven is very hot) until well risen and a skewer poked into the centre comes out clean.
Cool in the tin, then lift out an place on a wire rack to cool completely.
Melt the extra chocolate chunks separately either in the microwave or in pans over barely simmering water. Then use a spoon to drizzle each in turn over the cake.
Leave to set before slicing.
Thumbs up from Grace!
She knows that chocolate cake is always more delicious when it’s fair trade!
