This website uses cookies

This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Cookie Policy.


Double chocolate

moist loaf cake

  • 6
  • 30 min
  • 45 min
  • 0 min
  • Medium


  • 3 eggs
  • 110g of caster sugar
  • 80g of sieved flour
  • 1 pinch of salt
  • 5g baking powder
  • 80g of full cream
  • 50g of melted butter

Brown part

  • 2 tablespoons of coffee liqueur (or other alcohol)
  • 80g of dark chocolate melted
  • 25g of almond powder

White part

  • 80g of melted white chocolate
  • 25g of grated coconut

Preheat the oven to 160°C (fan assisted oven if possible).

In a bowl, mix the eggs and the sugar. Then add the flour, the baking powder and the pinch of salt. Mix well. Add the cream then the melted butter. Separate into two bowls.

Add the different ingredients to get a dark chocolate / almond / coffee liqueur mix and a white chocolate and coconut mix.

Grease the bottom of a baking tray with baking paper. Take the two bowls then pour the two mixes at the same time into the tray to get a marble cake.

Bake for around 45 minutes. Test that it is baked correctly by placing a needle (or knife) into the centre of the cake. The needle should come out dry (with no dough on it). Once ready, remove from the oven, leave to cool and remove from the tray. The cake will be very moist and lasts for a few days if well wrapped in aluminium foil.