Chocolate Loaf Cake with Chocolate Butter Cream Filling

It has been so long since I blogged, I actually feel bad about it, however I am excited to share this recipe as it is my adaptation of an amazing chocolate cake recipe given to us by David’s Aunt. In her recipe the cake is made in round sandwich tins then filled and covered with a hard layer of Cadburys Chocolate, something I sadly have no access to here in Germany. However, the cake is amazing even without the chocolate covering as it is an oil based sponge so it is really light and moist. So on a lazy day at home, with little in the cupboards except all the usual baking ingredients David and I decided to make our own cake, our improvisation was a Chocolate Loaf Cake with Chocolate Butter Cream Filling and here is the recipe;

Ingredients

For the cake

  • 140g of Sugar
  • 180g of Flour
  • 1.5tsp of Baking Poweder
  • 1tsp of Bicarbonate of Soda
  • 20g of Cocoa
  • 2 Eggs
  • 140ml of Milk
  • 140ml of Oil
  • 1tbsp of Hot Water

For the filling

  • 85g of Butter
  • 85g of Icing Sugar (and a little for dusting)
  • 30g of Cocoa
Chocolate Loaf Cake with Chocolate Butter Cream Filling
Chocolate Loaf Cake with Chocolate Butter Cream Filling

Method

  1. Preheat the oven to 150C and grease the inside of your loaf tin for later
  2. Begin by sieving the sugar, flour, baking powder, bicarbonate of soda and cocoa into a large brown and mixing thoroughly
  3. In a separate jug lightly beat the eggs and add the milk and oil
  4. Then make a well in the middle of your dry ingredients and add the wet mixture little by little whilst mixing and keeping the mixture smooth
  5. Add the hot water and give it a final stir
  6. Pour the mixture into your loaf tin ensuring that the mixture is level
  7. Bake in the oven for 20-25 minutes until baked through, using your own judgement (you can use a skewer to prick the middle of the cake, if it comes out clean it is cooked!)
  8. Take out of the oven and allow to cool in the tin for 10 minutes, before carefully removing and allowing to cool fully on a rack
  9. Whilst the cake is cooling you can make the filling!
  10. To do this sieve the icing sugar and cocoa into a bowl and add the butter
  11. Mix together until you have a smooth and even chocolate butter cream
  12. Set to one side
  13. Then using a bread knife ideally, cut the loaf in two horizontally about half way down
  14. Remove the top layer carefully and spread the butter cream on the bottom layer
  15. Place the top layer back down and push down gently
  16. Neaten the edges (with your finger so you can eat the excess butter cream of course) and dust lightly with icing sugar to serve

This recipe has certainly been passed down through the family as it will now be my ‘go to chocolate cake’ when I am baking, I suppose the equivalent of the little black dress in the cupboard too! It is also versatile, I made a Chocolate Loaf Cake with Chocolate Butter Cream Filling, but you could make a multi-tiered cake by increasing the ingredients or even scaling it down for cupcakes and it would always be delicious!

I will certainly be using it to experiment as you can never eat too much chocolate cake right?

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11 Comments Add yours

  1. Trisha says:

    Looks yummmmm! I wanna piece x

    1. Thanks! Next time I make it I will let you know so you can have a piece!

  2. Bianca says:

    this sounds DELICIOUS!

    1. Thank you! It really was!

  3. Kavi says:

    This looks delicious! x

    1. It really is delicious and very rich!

  4. LFFL says:

    I just pretty much love anything that’s chocolate! Looks good.

    1. Thanks so much it tastes good too and it is certainly very chocolatety!

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