I haven’t baked this recipe in so long, I can’t remember where I found it, I just remember it being amazing! The most chocolatey, spongy loaf!!! And I’m going to try and re-create it today for you…I may fail and have to do it a few times before I get it right but here it goes – my Triple Chocolate Cake.
I’m sure most people across the country are in isolation at the moment and going a little stir crazy! I know I am, I’m used to working 12 hour days, not getting lunch, racing around. Having so much time on my hands is lovely, but strange! So I’m using the time wisely and baking! Yeah, I’m pretty sure every single British person is doing the same hence the bare supermarket shelves!
The triple chocolate cake recipe worked really well the first time around and I was really pleased with the cake. It tasted delicious, continue reading to see how I made it.
So if you’re like me you cannot get your hands on self raising flour for love nor money you can “make your own” as such!!
For every 130g of plain flour, mix 1.5 teaspoons of baking powder and a quarter teaspoon of salt – this works great!!
Cacao or Cocoa…
I did also substitute cocoa powder for cacao powder. Cacao is much higher in antioxidants and it’s much less processed than cocoa powder. You can read more about that here. If you wanted to you could switch out the Chocolate for a high percentage dark chocolate, although that would take out all the fun of the mixed chocolates!
- 180g of Room temperature butter
- 180g caster sugar
- 3 x Eggs
- 125g Self raising flour
- 100g Ground almonds
- 1/2 Teaspoon baking powder
- 100ml Milk (nut or normal)
- 4/5 heaped tablespoons of cacao powder
- 400g milk and white chocolate chunks
- Pre heat your oven to about 160 degrees C/320 F
- Put your butter and sugar in an electric mixer bowl (we use a Kitchen Aid or you can mix by hand if you don't have a mixer, just takes a bit of work) & cream together with a spoon. Add your eggs, flour, ground almonds, baking powder, milk and cocoa powder in with the mixture.
- Chop up your chocolate into big chunks and add in in once the mixture is all combined
- Grease the loaf tin with butter and then pour in the batter
- Place the tin into the middle of the oven for around 50 minutes depending on how quick your oven cooks everything. We have a Rangemaster and it’s cooks pretty quick!
- Once cooked, leave it on a wire rack to cool.. you’ll need to leave it about an hour to completely cool!! Be patient it will be worth it!!
I like to leave it a little bit more squishy in the middle! If you want it firmer just leave it in longer.
Amount Per Serving: Calories: 397Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 100mgSodium: 394mgCarbohydrates: 37gFiber: 2gSugar: 24gProtein: 8g
All that gooey, chocolatey goodness is now ready to eat! You may need more than one slice just to check it is as good as you thought.
Grab your self a cuppa, check out some of our other dessert recipes and Enjoy! X