Meals and Courses

  • 125 g (4 oz) slightly salted butter, softened
  • 125 g (4 oz) light muscovado sugar
  • 2 eggs
  • 125 g (4 oz) self-raising flour
  • 25 g (1 oz) cocoa powder
  • 150 g (5 oz) milk chocolate, chopped into 5 mm (¼ inch) pieces
  • 50 g (2 oz) milk chocolate, broken into pieces
  • 50 g (2 oz) unsalted butter, softened
  • 75 g (3 oz) golden icing sugar, sifted

Beat together the butter, sugar, eggs, flour and cocoa powder in a bowl until smooth and creamy. Add 125 g (4 oz) of the chopped chocolate to the bowl. Mix well.

Spoon the mixture into a greased and lined 500 g (1 lb) or 750 ml (1¼ pint) loaf tin (see page 15) and level the surface. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 50 minutes or until firm to the touch and a skewer inserted into the centre comes out clean. Loosen the cake at the ends and transfer to a wire rack. Peel off the lining paper and leave to cool.

Make the buttercream. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let the base of the bowl touch the water). Meanwhile, beat together the butter and icing sugar in a bowl until pale and creamy. Beat in the melted chocolate. Spread over the top of the cake and scatter with the reserved chopped chocolate.

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