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Wholemeal Chocolate Loaf

Wholemeal Chocolate Loaf

Recipe Submitted By: bakingmad

Wholemeal flour works perfectly in a chocolate cake and feels a little more virtuous than usual! A slice of this cake is the perfect accompaniment to a cup of tea or coffee.

 

Preparation Time 30 minutes
Baking Time 45 minutes
Portions 12
Skill Level Easy
Average Rating 0 stars
 

Wholemeal Chocolate Loaf Ingredients

200 grams Butter (softened)
100 grams Dark Chocolate Chips (Silver Spoon Create) Dark Chocolate Chips (Silver Spoon Create)
150 grams Natural yoghurt
1 tsp Vanilla Extract (Nielsen Massey) Vanilla Extract (Nielsen Massey)
3 Free Range Eggs (Happy Eggs) (medium) Free Range Eggs (Happy Eggs)
175 grams Dark Muscovado Sugar (Billington's) Dark Muscovado Sugar (Billington's)
1 tsp Baking Powder
250 grams Wholemeal Self Raising Flour (Allinson) Wholemeal Self Raising Flour (Allinson)
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Additional Ingredients

To decorate

125 grams Chocolate Flavour Icing Sugar (Silver Spoon Create) Chocolate Flavour Icing Sugar (Silver Spoon Create)
 

This recipe uses

  • Dark Chocolate Chips (Silver Spoon Create)
  • Vanilla Extract (Nielsen Massey)
  • Free Range Eggs (Happy Eggs)
  • Dark Muscovado Sugar (Billington's)
  • Wholemeal Self Raising Flour (Allinson)
  • Chocolate Flavour Icing Sugar (Silver Spoon Create)

How to make Wholemeal Chocolate Loaf

  • Click on the text to highlight the different stages as you go along,
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  1. Preheat the oven to 180c /160cfan /gas 4.
  2. Line a 1kg loaf tin with baking parchment
  3. Place the butter in a medium sized saucepan and add most of the chocolate chips- reserving a tablespoonful for decoration. Heat gently and stir until the butter and chocolate has melted.
  4. Remove from the heat then stir the yogurt into the butter mixture.
  5. Beat in the eggs and muscovado sugar- making sure there are no lumps in the sugar. Beat until smooth and then stir the flour and baking powder into the cake mixture.
  6. Pour the mixture into the loaf tin and bake for 45 minutes or until firm to the touch and a skewer comes out cleanly. Allow to cool for 5 minutes then turn out of the tin and allow to cool completely.
  7. To decorate: Make up the chocolate icing with the butter as directed on the packet. Swirl over the cake and sprinkle with the leftover chocolate chips for the perfect finishing touch.
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