It doesn’t get easier than this super-simple chocolate loaf cake recipe from YOU’s very own Annie Bell. The all-in-one method means you can make up this mixture in a matter of minutes, and the decoration is just as speedy and simple – but it looks seriously impressive.
MAKES 1 X 22CM LOAF
FOR THE CAKE
200g unsalted butter, softened and diced, plus extra for the tin
200g golden caster sugar
3 medium eggs
100g ground almonds
100g plain flour
25g cocoa, sifted
1 tsp baking powder, sifted
2 tbsp smooth orange juice
FOR THE CHOCOLATE GLAZE
100g dark chocolate (about 70 per cent cocoa)
4 tbsp water
50g unsalted butter
2 tsp icing sugar, sifted
extra icing sugar for dusting
chocolate chips for decoration
1. Preheat the oven to 190C/170Cfan/gas 5. Butter a 22cm nonstick loaf tin (about 1.3 litre capacity) and line the base with baking paper. Place all the cake ingredients in the bowl of a food processor with the metal blade attachment. Whiz on full power for 10 seconds. Do not overmix. Scrape down the sides of the bowl and process on pulse for 10 seconds until combined.
2. Transfer mixture to the tin, smoothing the surface, and bake for 50-60 minutes until risen and a skewer inserted at the centre comes out clean. Run a knife around the edge, leave to cool for 10 minutes, then turn it on to a cake rack. Peel off the base paper and leave to cool the right way up.
3. Break up the chocolate, place all the glaze ingredients in a small nonstick saucepan and gently melt together, whisking until smooth and glossy.
4. Dust the loaf with icing sugar and drizzle over the glaze, letting it run down the sides (serve any left as an extra dollop). When room temperature, scatter over the chocolate chips. Set aside for 1-2 hours for the glaze to fully set.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.