Iced chocolate loaf cake 

Iced chocolate loaf cake
455 kcal


Preparation:90 min
Ready in:90 min
1 serving contains (Percentage of daily recommendation)
Calories455 kcal(23%)
Protein4 g(8%)
Fat20 g(25%)
Carbohydrates65 g(25%)
Added Sugar39 g(43%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For cake

For the cake
¼ cupsPrune pitted & chopped
0.19 cupswater
0.09 cupssherry
⅙ cupsplain Dark chocolate 70% cocoa solids
¼ cupsbutter
0.42 cupslight brown sugar
⅓ cupsAll purpose flour
¼ teaspoonsBaking powder
For the icing
½ cupspowdered sugar
½ tablespoonshot water
⅛ tablespoonscocoa powder


1 For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Grease a 23cm x 12cm| 9" x5" loaf tin and line the base with non-stick baking paper.
2 Put the prunes, water and sherry in a small pan and bring to a boil. Remove from the heat.
3 Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water and remove from the heat.
4 Beat together the butter and brown sugar in a mixing bowl, then add the eggs, beating well until blended.
5 Pour in the melted chocolate and mix until just combined. Sift in the flour and baking powder and stir into the mixture, alternately with the hot prune mixture.
6 Put into the tin and bake for about 1 hour. A skewer inserted into the centre should come out with only a few moist crumbs clinging to it. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
7 For the icing: sift the icing sugar into a bowl and gradually beat in enough water to make a smooth thick icing.
8 Spread about 2/3 of the icing over the cake.
9 Sift the cocoa powder into the remaining icing and more hot water if it is too thick. Drizzle lines over the top of the white icing and leave to set.


This recipe hasn't received any comments yet.

Leave a Comment