Chilli Chocolate Loaf Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 20cm (8in) loaf tin and line it with parchment paper.

   Tip: Make sure to grease the tin thoroughly to prevent the cake from sticking.

2. 2

   In a medium bowl, whisk together the flour, sugar, cocoa powder, chilli flakes, baking powder, and salt.

   Tip: Use a whisk to ensure the dry ingredients are well combined.

3. 3

   In a large mixing bowl, beat the butter until it's creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Make sure to beat the butter until it's light and fluffy.

4. 4

   Add the plain Greek yoghurt and vanilla extract to the butter mixture. Beat until well combined.

   Tip: Use a spoon to scrape down the sides of the bowl.

5. 5

   Gradually add the dry ingredients to the wet ingredients, beating until just combined.

   Tip: Be careful not to overmix the batter.

6. 6

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Allow the chocolate to cool slightly.

   Tip: Use a spoon to scrape down the sides of the bowl.

7. 7

   Fold the melted chocolate into the batter until well combined.

   Tip: Use a spatula to scrape down the sides of the bowl.

8. 8

   Pour the batter into the prepared loaf tin and smooth the top.

   Tip: Use a spatula to ensure the batter is evenly distributed.

9. 9

   Bake the cake for 30 minutes, then reduce the heat to 160°C (320°F) and continue baking for an additional 10-15 minutes, or until a skewer inserted into the centre of the cake comes out clean.

   Tip: Use a skewer to check if the cake is cooked through.