In collaboration with The Skinny Food Co
Chocolate makes EVERYTHING taste better. Fruit, toast, pancakes, but especially a plain sponge cake. This loaf cake is deliciously gooey inside and crispy on the outside. I could eat it all in one sitting - in fact, I nearly did the other day! The only reason I didn't? Three other family members who wanted a slice, and now isn't the time for arguments.
If it lasts long enough, it's an amazing afternoon snack toasted with raspberry jam smothered over the top.
Quick tip: Try to use a silicone loaf tin as it will make it easier to remove when cooled. Failing this, greaseproof paper will do the trick almost as well.
Ingredients - 175g softened butter - 175g caster sugar (or whatever sugar you can find in the cupboard) - 200g self-raising flour - 3 eggs - A few drops of Vanilla Sugar Free Flavour Drops - 140g Chocaholic Duo Flavoured Spread, melted slightly
Method 1) Preheat the oven to 150C (fan) 2) Cream the butter and sugar with an electric whisk. Once done, add in the eggs and vanilla gradually. 3) Sieve in half the flour, mix until combined. Now add in the last of the flour and repeat. 4) In a loaf tin, pour out 1/3 of the mixture. Swirl through a third of the melted spread using a metal stick (or knife). 5) Repeat this step twice more or until you eat all of the chocolate spread... 6) Place in the oven for an hour and five minutes. It seems like a long time for a cake but the low temperature means longer, I promise. 7) Once cooked through, remove and sprinkle some sugar over the top (optional but strongly advised). Allow to cool. 8) Wait as long as you can before removing from the tin and enjoy. It’s delicious with raspberry jam and if it looks like toast it means you can have it for breakfast right?
