Chilli Chocolate Loaf Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This chilli chocolate loaf cake is my go to when I want something special without spending hours in the kitchen. The beauty of it is the unexpected heat from the chilli flakes that makes the chocolate sing in the most wonderful way. Dark chocolate is packed with antioxidants, so you can feel good about indulging in a slice. What I love most is how quick it comes together, taking just 15 minutes to prep and 30 minutes to bake. It's simple enough for a beginner baker but impressive enough to serve to guests, and the whole thing costs far less than buying from a bakery.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsweetened cocoa powder
- 50 gchilli flakes
- 10 gbaking powder
- 5 gsalt
- 150 gunsalted butter
- 2large eggs
- 100 mlplain greek yoghurt
- 2 mlvanilla extract
- 100 gdark chocolate chips
Detail level
Instructions
- 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
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
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
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
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Tip: Be careful not to overmix the batter.
- 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
Fold the melted chocolate into the batter until well combined.
Tip: Use a spatula to scrape down the sides of the bowl.
- 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
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.
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