Our Chocolicious Loaf Cake


1 lemon
150g  spelt flour
1 teaspoon baking soda
1/2 teaspoons fine sea salt
240g unsalted butter
220g dark muscovado sugar 
2 large eggs (beaten)
2 teaspoons vanilla extract
115g bittersweet chocolate (barely melted)
240ml boiling water

Makes 9 delicious portions
Preparation time: 15 minutes
Cooking time: 50 minutes


  1. Preheat oven to 375F / 190C with a rack in the centre.
  2. Butter a 9x5-inch (23 x 13-cm) loaf pan and line with parchment paper and sprinkle with the lemon zest and set aside.
  3. Combine the flour baking soda, and salt in a medium bowl. Set aside.
  4. Cream the butter until light and feathery, either with a wooden spoon or with an electric mixer. Beat in the sugar. Then add the eggs, one at a time, scraping down the sides of the bowl a couple times along the way.
  5. Add the vanilla, then fold in the melted (and now slightly cooled) chocolate, stirring until just barely combined. Now stir in 1/3 of the flour mixture, then 1/3 of the water, alternating until all the flour and water has been incorporated into what seems like an impossibly thin batter.
  6. Pour into the prepared pan and bake for 30 minutes.
  7. Turn the oven down to 325F / 165C and continue to cook for another 15-18 minutes.
  8. Place the loaf pan on a rack, let cool completely, and enjoy!


The cake isn't going to test done like other cakes, but as long as your oven temp is accurate, you should be fine.

Happy baking everyone!

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