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Chocolate Loaf Cake

A new loaf tin and lining papers for £2 lead to the disposal of my silicone loaf tin which kept spreading and not forming a nice shape. I do like the silicone cake tins, just not the loaf shape. Paper tin liners are super, speeding up the tin prep and reducing the clean up - although the loaf doesn't look as nice to my eye as the finished article. Still tastes amazing though.

This chocolate loaf cake can be made by my kids it's versatile and works cupcakes or mini loaves, just reduce the cooking time. If you want it even richer then fold in 200g of choc chips before pouring it into the tin.

175g butter, room temperature
175g golden caster sugar
3 eggs - these are best at room temperature for this if possible
200g self raising flour
1 tsp baking powder
110 ml of milk
4 tablespoons coco powder
1 teaspoon vanilla extract

Optional -  200g chocolate chips

1. Preheat the oven to 160 C  prepare your loaf tin - loving being able to just drop a lining paper in
2. In a large bowl, combine the butter and sugar and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition. Sift in the flour then add the baking powder, milk, coco powder and vanilla extract. Beat until well blended and light
3. If using the choc chips add them now with the minimum stirring possible. Pour into the prepared loaf tin and smooth the top
4. Bake in the oven for 50 to 60 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and remove from the tin and place onto a cooling rack

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