Double chocolate loaf cake

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

3 eggs

140g self-raising flour

85g ground almonds

½ tsp baking powder

100ml milk

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. I also used less milk than 100ml.

I also used extra white chocolate as I had run out of plain chocolate.

Lemon Bars

Last week I made Toffee Nut Slices using this recipe. In the same copy of BBC Good Food Magazine and using the same base was a recipe for Lemon Bars.

These are simple to make and really tasty and lemony. Someone who ate mine described it a bit like eating lemon meringue pie.

Toffee Nut Slices

I made some toffee nut slices that were really tasty, so tasty that I forgot to take a photograph.

However all is not lost as you can see a picture on the recipe that I used. I did alter the recipe slightly in that I added fruit and nuts from a fruit and nut mix. My “slices” were also much thicker than the ones in the picture.

First time I had ever used Carnation Caramel and thought it wasn’t that bad and quite easy to use.