I bought a baking calendar from Poundland at the start of the year, hoping to bake the recipe on the calendar for each month. Since I was a bit pregnant and gave birth in April (ahamdulillah/all praise to God), it’s safe to say I haven’t had much free time. September’s recipe, however, was an absolute must – a chocolate log.
I proceeded to bake this delight with ease, which sadly I ended up dropping on the floor during transit from loaf tin to wire rack 😞
The good news is that I managed to salvage most of the cake, and it tasted amazing!
So here’s the recipe in case you want to give it a go and not drop it on the floor!
Chocolate Log Recipe
Serves 8-12 | Preparation Time: 10 minutes | Cooking Time: 45-50 minutes
- 175g Softened Butter (plus extra for greasing)
- 175g Golden Caster Sugar
- 3 Eggs
- 140g Self-Raising Flour
- 85g Ground Almonds
- ½ teaspoon Baking Powder
- 100ml Milk
- 4 tablespoons Cocoa Powder
- 50g Plain Chocolate Chips or Chunks
- 150g Fresh Raspberries
- 50g Icing Sugar
- Heat oven to 160C/140C Fan/Gas Mark 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment.
- To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy.
- Beat in the eggs, flour, almonds, baking powder, milk and cocoa powder until smooth.
- Stir in the chocolate chips then scrape into the tin.
- Bake for 45-50 minutes until golden, risen and a skewer poked in the centre comes out clean.
- Cool in the tin, then lift out onto a wire rack over some kitchen paper.
- Finish off by placing fresh raspberries on top and sprinkle a dusting of icing sugar over the top.
- Leave to set before slicing.