Chocolate and Raspberry loaf cake

The thing about loaf cakes is that you can eat them for breakfast and kinda get away with it… This chocolate and raspberry loaf is no exception, its a rich, moist chocolatey sponge laced with fresh raspberries topped with a raspberry glaze, what reason can you give not to eat this?

This chocolate loaf cake recipe is surprisingly easy to make and it only requires a bowl, pan and spatula! It uses lots of yummy ingredients like chocolate, coffee, buttermilk and fresh raspberries to make this cake extra decadent and full of flavour.

To make the raspberry glaze, you will need to use a raspberry puree. You can easily buy this online or you can make it at home! All you will need is fresh or frozen raspberries. If you are using frozen raspberries, you will need to defrost them, all you need to do is place them into a food processor and blitz! Once it is completely liquid, you will need to strain it through a sieve so that remove the seeds. In the recipe you need 40g raspberry puree, if you are making it yourself, I recommend blitzing 60g raspberries as you will lose some weight when you strain it.

You will need a large loaf tin
125g Butter
125g Dark Chocolate
4 tsp. Coffee
90ml Water
75g Self raising flour
75g Plain flour
30g Cocoa powder
1/4 tsp. Bicarbonate of soda
225g Caster Sugar
2 eggs
4 tsp. vegetable oil
62g Buttermilk
80g raspberries
For the glaze:
40g raspberry puree
240g Icing Sugar
  1. Grease and line a large loaf tin with baking paper. Preheat the oven to 150 degrees celsius (fan).
  2. In a pan, place the coffee, water and butter and heat until the butter has melted. Take off the heat and add the chocolate, stir to melt the chocolate and and leave to cool slightly.
  3. Weigh the flours, sugar, cocoa powder, baking powder and bicarbonate of soda into a bowl, add the chocolate mixture and the eggs, oil and buttermilk. Stir to combine.
  4. Add in the raspberries and pour into the prepared tin. Bake in the oven for 50 minutes until cooked all the way through. Leave to cool completely.
  5. To make the raspberry glaze, in a small bowl mix together the icing sugar and raspberry puree until all mixed together. Make sure it is runny enough to pour but not so runny it is watery! You can adjust with more icing sugar or puree to get the right consistency.
  6. Pour the glaze over the loaf cake using a small jug, then decorate with fresh raspberries.

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Hey there! My name is Emily Brook and I am a Pastry Chef, Recipe developer and Food Stylist. I love all things sweet and seasonal! I hope to inspire you with these recipes to create delicious bakes and sweet treats which use and celebrate seasonal food. Along with the recipes I will give you some tips and tricks along the way! Happy Baking!

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