Triple Choc Loaf
This is the kind of cake you make when you’re craving chocolate decadence but don’t want to do too much effort. Like all my loaf recipes (I have many), this one has Greek yoghurt and olive oil, which makes is light and crumbly, but also moist (don’t hate that word, it is so descriptive it is important to cooking!). What makes this triple choc? It’s the chocolate cake, the choc chips, and the hot chocolate sauce you drizzle on top. Bam!
Triple Choc Loaf
INGREDIENTS
CHOCOLATE CAKE
190g self-raising flour
25g cocoa
150g caster sugar
1/2 tsp bicarb soda
Pinch salt
3/4 cup Greek yoghurt
1/2 cup olive oil
2 eggs
1 tsp vanilla
1/2 cup choc chips
HOT CHOCOLATE SAUCE
1 tablespoon butter
1 tablespoon cocoa
3 tablespoons icing sugar
1 tablespoon water
DIRECTIONS
Preheat oven to 160C. Line a standard loaf tin with baking paper.
Mix wet ingredients in a bowl, then add in the dry ingredients in and gently mix together. Pour the batter into the lined loaf tin, then bake for 50-60 minutes or until a skewer comes out clean.
When the cake is almost done, heat up all the sauce ingredients in a small saucepan. Allow it to bubble for a minute, then turn off the heat and set aside. When the cake has finished cooking, carefully pour the sauce over the cake (while still in the tin). Allow the cake to cool completely in the tin before removing.
Store at room temp.
