January 21, 2017 by dgarnett2013
Spiced Chocolate Loaf: DG, from Green & Black’s Ultimate Chocolate Recipes, the New Collection edited by Micah Carr-Hill
- 50g dark chocolate
- 175g unsalted butter, soft at room temperature, plus extra for greasing
- 125g icing sugar
- 4 medium free-range eggs
- 100g plain flour
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 2 tsp baking powder
For the chocolate ganache icing:
- 60g milk chocolate (cake is for kids)
- 60ml cream
Preheat the oven to 180℃. Butter the bottom and sides of a 22cm loaf tin.
Melt the chocolate in a bowl over a pan of simmering water. Let cool somewhat.
Mix the sugar and icing sugar till light and fluffy. Add the eggs, one at a time, beating well between each one.
Add the chocolate.
Mix the flour and spices and baking powder in a bowl.
Fold the dry ingredients into the wet mixture.
Pour the mixture into the loaf tin and bake for about 35 mins or until a skewer inserted in the middles comes out clean.
Remove from the tin and cool on a wire rack.
For the icing: chop the milk chocolate up very small. Put the cream into a small saucepan and allow to come to a boil. Pour over the chocolate and stir together.
Drizzle over the cooled cake.
Made by Rose and Charlie