Double Chocolate Loaf Cake - Millstone

International Chocolate Day is on 13 September… But who says we have to celebrate on just that day! This recipe is so good, you’ll want every day to be International Chocolate Day!

PREP TIME: 25 minutes
BAKE TIME: 55 minutes
YIELD: Cuts into 8-10 slices


  • 175g softened butter, plus extra for greasing
  • 175g castor sugar
  • 3 eggs
  • 140g Millstone Cake Wheat Flour
  • 85g ground almonds
  • ½ tsp baking powder
  • 100ml milk
  • 4 tbsp cocoa powder
  • 50g plain chocolate chip or chunks
  • few extra chunks white, plain and milk chocolate, for decorating


  1. Heat oven to 160°C/140°C fan/gas 3.
  2. Grease and line a 900g loaf tin with a long strip of baking parchment.
  3. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy.
  4. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth.
  5. 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.
  6. Cool in the tin, then lift out onto a wire rack over some kitchen paper.
  7. 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.

Recipe sourced from