Chocolate & soured cream loaf

Name: Chocolate & soured cream loaf
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 175 g unsalted butter, plus extra for greasing; 150 g dark chocolate, chopped into small chunks; 100 g caster sugar; 75 g light brown soft sugar; 3 British Blacktail Medium Free Range Eggs; 1 tsp vanilla extract; 75 g soured cream; 2 tbsp whole milk; 150 g plain flour; 25 g cocoa powder; 1 tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp fine salt

The addition of soured cream makes this cake particularly moist.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves10
CourseCake
Prepare20 mins
Cook55 mins
Total time1 hr 15 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

175g unsalted butter, plus extra for greasing
150g dark chocolate, chopped into small chunks
100g caster sugar
75g light brown soft sugar
3 British Blacktail Medium Free Range Eggs
1 tsp vanilla extract
75g soured cream
2 tbsp whole milk
150g plain flour
25g cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine salt

For the topping

50g dark chocolate, chopped
50g soured cream
1 tbsp caster sugar

Method

Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin with baking parchment. Place the butter, 75g chopped chocolate and both sugars in a medium saucepan and set over a low heat, stirring occasionally until melted. Set aside to cool.
Whisk the eggs, vanilla, soured cream and milk in a jug. Combine the remaining dry ingredients in a separate bowl.
Whisk the egg mixture into the pan with the cooled chocolate and butter until combined. Then sift in the dry ingredients and whisk gently until mixed. Stir through the remaining 75g chopped chocolate, then tip into the tin. Bake for 45-50 minutes until risen and a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then remove and cool completely on a wire rack.
For the topping, heat the chocolate, soured cream and sugar in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until melted and combined. Stir in 1 tbsp just-boiled water until glossy, then spread over the cooled cake and allow to cool and set before slicing.