Orange and Raspberry Loaf Cake
July 15, 2017

This cake is not for the light hearted – it’s an intense chocolate fudge cake only suitable for serious chocolate lovers.

It’s packed with a bold, rich chocolate flavour – thanks to the melted chocolate and cocoa powder inside – and as an extra layer of indulgence it has a gooey, fudgey consistency.

I made this one for work and it disappeared extremely quickly and I think (if I say so myself) it’s one of the best chocolate cakes I’ve made.

It’s a powerful hit of chocolate but who doesn’t want that?! If you’re after a chocolate cake that packs a punch look no further…


175 caster sugar

100g soft butter

50ml vegetable oil

175g self raising flour

75g cocoa powder

100g dark chocolate

50ml buttermilk

4 tbps golden syrup

2 eggs, at room temperature

For the icing…

300g icing sugar

50g cocoa powder

100g butter

4 tbsp milk

How to make…

Preheat the oven to 170C/150 fan/Gas 4 and line a loaf tin with baking paper.

Mix the sugar, butter and oil together for around two minutes until everything is combined and you have a light fluffy mixture.

Melt the chocolate in the microwave carefully and leave to cool. When it’s cooled slightly (a few minutes should do) add it and the buttercream and golden syrup into the mixture.

Then add the eggs, one at a time (if the mixture curdles throw in a tablespoon of flour), and then sieve in the flour and cocoa powder. Carry on mixing until everything is well combined (around one minute more with the electric, two without) and then spoon the mixture into the cake tin.

Cook for 45 minutes until it springs back to your touch, or a knife inserted into the middle comes out clean.

While the cake is in the oven you can get on with the icing. Beat all of the ingredients together until you have a firm texture – this takes around five minutes of mixing – and when the cake is cold slather on the icing. I finished mine with some gold glitter to make it extra special.

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