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Chairman's Chocolate Loaf

Prep Time:

10 Minutes

Cook Time:

50 minutes


8 Servings



About the Recipe

This recipe comes courtesy of our chairman, Amanda. She says, ‘this is a simple but delicious ‘everyday’ kind of cake. Because it’s rectangular, it’s easy to slice and excellent for lunch boxes. I always make two – it's nice to be able to give one away to friends or people you know who need a little lift! My tip is to use a cake tin liner because it avoids the faff of having to grease a cake tin and makes it simple to wrap if you’re giving it away.’


  • 125g Laxey Glen Mills self raising flour

  • 125g butter at room temperature

  • 125g caster sugar

  • 2 large free range eggs

  • 2 heaped tablespoons of good quality cocoa powder

  • 2 tablespoons of warm water

  • 50g white chocolate chips


Preheat the oven to Gas Mark 5, Circotherm 160°C/180°C depending on your oven. Place a 2lb cake tin liner in a loaf tin. 


Cut the butter up into small cubes and put it into a mixing bowl – if it's not at room temperature, microwave for 1 minute on 600w to soften. 

Then add the caster sugar and whisk at a high speed with a hand held electric whisk until the butter and sugar are creamed together. You will notice that they become a lighter colour as they cream and should be smooth in texture, not gritty. 

Add some flour (sift if there are any lumps) and some beaten eggs alternatively until they are all mixed in. 

Stir the cocoa powder into the warm water and pour this into the cake batter, combining everything with a spatula so that you don’t overmix it. Tip in the white chocolate chips and use the spatula again to distribute them throughout.

Spoon the mixture into the tin and spread it out. If you have any young (or young at heart) helpers leave them to tidy up the mixing bowl!   


Bake for 40 minutes or until a skewer comes out clean when testing the deepest part of the cake.


Cool and enjoy!

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