Chocolate loaf

It’s an oldie, but it’s a goodie! To really impress guests, serve with roasted pears and vanilla custard. - by Better Homes and Gardens

Marina Oliphant

Proudly supported by

Ingredients

Cooking oil spray, to grease

30g cocoa powder

50ml cold water

100ml boiling water

½ tsp bicarbonate of soda

50g dark chocolate buttons

180g dark brown sugar

140g unsalted butter

125g condensed milk

2 eggs

2 Tbsp liquid glucose

240g plain flour

2 tsp baking powder

Extra cocoa powder, to dust

Preheat oven to 160°C. Grease a 25cm loaf tin with cooking oil and line base and sides with baking paper.
In a large bowl, combine cocoa and cold water to make a paste. Add boiling water, bicarb of soda and chocolate buttons, then whisk until chocolate has melted and mixture is smooth. Set aside.
Put sugar, butter and condensed milk in the bowl of an electric mixer and beat on high, using whisk attachment, until smooth. Add eggs and liquid glucose, then beat until combined.
Sift in ½ of the flour with baking powder and fold through. Add chocolate mixture and stir until combined. Add remaining flour and stir until smooth.
Pour batter into prepared tin and bake for 50 minutes or until cooked when tested with a skewer. Allow to cool. Dust with extra cocoa and slice to serve.