Double Chocolate Cake with A Creamy
double chocolate loaf cake
115g butter, softened
50g golden caster sugar
150g self raising flour
20g cacao powder
3 tbsp agave syrup (or any other liquid sweetener e.g. maple syrup)
45g dark chocolate, melted
2 tbsp milk
handful chocolate chunks
cream together the butter + sugar until light + fluffy. then add in all the other ingredients + mix until a silky batter forms.
spoon into a lined loaf tin + bake for around 35 – 40 minutes
75g butter, softened
100g icing sugar
25g dark chocolate, melted
1 tsp cacao powder
meanwhile, make the frosting by beating the butter until soft + then beating in the icing sugar until a buttercream forms.
add in the melted chocolate + cacao powder and beat again until a smooth frosting forms
once the cake has cooled, top with the frosting, some raspberries, pumpkin seeds or pistachios + more chocolate chips.
chocolate frosting + bejewelled with pumpkin seeds, raspberries + dark chocolate chips? ok, so the name could do with some refinement, but the cake itself is perfect just the way it is.
cakey + yet reminiscent of a fudgy brownie, with a silky smooth ganache + rich chocolate flavour, it’s an instant classic that’s a real crowd pleaser