Raspberry & Chocolate Loaf2018-06-08
- Yield : 1 loaf
- Cook Time : 1:10 h
- Ready In : 1:25 h
This Raspberry and Chocolate Loaf Cake is dotted with fresh raspberries, chocolate chunks, and finished with a sweet chocolate glaze.
- 190g plain flour
- 225g sugar
- 1 tsp baking powder
- 1⁄2 tsp salt
- 180g buttermilk
- 120ml vegetable oil
- 2 eggs
- 1 tsp vanilla essence
- 40g chocolate, chopped
- 125g raspberries, gently tossed in 1 tbsp flour
- For the chocolate glaze:
- 113g chocolate, chopped
Preheat oven to 180°C. Spray a loaf pan with cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla essence.
Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently fold in the chocolate and raspberries. Pour batter into prepared loaf pan and even out with a spatula.
Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
When the cake is cool, make the chocolate glaze. In a small, microwave safe bowl, melt the chocolate. Heat for 30 seconds, stir, and heat for 30 more seconds. Stir until chocolate is smooth.
Smooth the chocolate glaze over the cooled loaf cake. Let the chocolate set. Cut into slices and serve.