Double Chocolate Loaf Cake

A simple and easy to bake chocolate cake, that is perfect for lovers of all things chocolate. Chocolate pieces scattered throughout for an even more delectable chocolate experience, and if that is not enough why not cover it in a chocolate glaze, because with this cake there is no such thing as to much chocolate. Yum!

All ingredients should be at room temperature.

Ingredients:

For the cake:

200 g butter
200 g sugar
5 eggs (size M)
220 g wheat flour
30 g cornstarch
30 g cocoa powder
2 level teaspoons baking powder
2 tablespoons milk
200 g bitter chocolate (or 100 g bitter and 100 g milk chocolate)

For the chocolate glaze:

70 g bitter chocolate
70 g heavy whipping cream

Directions:

Preheat the oven to 180°C, top and bottom heat.
Prepare a 30 cm loaf tin by greasing with butter and dusting with flour.
Chop up the chocolate into small pieces and set it aside.
In a bowl sift together the wheat flour, cornstarch, cocoa powder, baking powder and set it aside.
Separate the egg whites from the egg yolks.
With an electric mixer cream together the butter and sugar until light and fluffy. Continue mixing adding one egg yolk at a time mixing well between each addition.
Gradually add the dry ingredients and milk to the butter mixture until just combined, do not over mix. It is best using a wooden spoon or spatula at this stage, if not set your electric mixer to its lowest speed.
Whip the eggs whites to stiff peaks and then gradually fold this into the cake batter with a spatula, again being sure not to over mix as you want this to be a light and airy cake batter.
Finally add the chopped chocolates gently folding it through the cake batter until evenly spread.
Pour the cake batter into the prepared loaf tin and bake for 65 minutes, to check it is done insert a skewer into the middle of the cake and if it comes out clean take the cake out of the oven and let it cool in the tin for a couple of minutes. (Be mindful that there are pieces of melted chocolate in the cake so don’t mistake this for the cake not being baked all the way through).
Once the cake has cooled in the tin slightly turn it out onto a cooling rack and let it cool completely.
Now prepare the chocolate glaze.
Chop up the chocolate quite finely.
Bring the whipping cream to a low simmer, remove it from the heat and add the chopped chocolate. Let the chocolate melt slightly and then stir until it is well mixed with the whipping cream.
Set it aside for a few minutes to thicken slightly and then pour it over the cake.