zoom Chocolate & soured cream loaf

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    Chocolate & soured cream loaf

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    Chocolate & soured cream loaf

    • Vegetarian
    • Preparation time: 20 minutes + cooling
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 70-75 minutes + cooling

    Serves: 10


    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  


    1. 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.

    2. Whisk the eggs, vanilla, soured cream and milk in a jug. Combine the remaining dry ingredients in a separate bowl.

    3. 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.

    4. 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.

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