The recipe for this delicious chocolate cake is from the BBC Good Food magazine.
175g softened butter , plus extra for greasing
175g golden caster sugar
140g self-raising flour
85g ground almonds
½ tsp baking powder
4 tbsp cocoa powder
50g plain chocolate chips or chunks few extra chunks white, plain and milk chocolate , for decorating
Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.
I found that I needed to cook it for longer than 45 mins, taking about an hour in the end. I also split the mixture between two loaf tins.