I remember baking and photographing this particular loaf on a grey and rainy winter afternoon. The chocolatey aroma wafting from the kitchen was just heavenly, and the wait while it cooled and was being photographed felt like forever. This simple chocolate loaf cake is a delight with its soft crumb and crunchy pops of pecan nuts, all slathered in velvety chocolate buttercream.
As cakes go this moreish loaf requires minimal fuss, nor will it test your decorating prowess. It’s a lovely everyday bake that is sure to go down well at tea time. Store it in an airtight container and it’ll be good for a few days – although I really can’t guarantee that this loaf cake will last that long. It certainly didn’t in our house!
If you do try this loaf cake or any of my other recipes don’t forget to share your photos on Instagram and tag @cupcakes_and_couscous. I love seeing your pics!
CHOCOLATE AND PECAN LOAF CAKE
For the loaf cake:
- 2 large eggs
- 250ml (1 cup) castor sugar
- 160ml (⅔ cup) sunflower oil
- 160ml (⅔ cup) warm milk
- 180ml (¾ cup) flour
- 45ml (3 tbsp) cornflour
- 60ml (¼ cup) cocoa
- 10ml (2 tsp) baking powder
- pinch of salt
- 125ml (½ cup) pecan nuts, roughly chopped
For the icing:
- 115g butter, softened
- 50ml cocoa
- 375ml (1½ cups) icing sugar
- 2.5ml (½ tsp) vanilla essence
- 30ml-45ml (2-3 tbsp) warm milk
- 60ml (¼ cup) pecan nuts, toasted and roughly chopped
1.) Preheat the oven to 180ºC. Grease and line a large loaf tin.
2.) Whip the eggs and sugar together for a few minutes until thick and pale. Add the oil and milk and whisk to combine.
3.) Sift the flour, cornflour, cocoa, baking powder and salt into a separate bowl. Add the pecan nuts and toss gently so that they are coated in flour. Add this into the wet ingredients and fold together until combined. Pour the mixture into the prepared loaf tin.
4.) Bake the loaf for 50 minutes, or until an inserted skewer comes out clean. Leave to cool in the tin for 15 minutes, then carefully turn the loaf out onto a cooling rack and leave to cool completely.
5.) To prepare the icing whip the butter until soft. Sift in the cocoa and icing sugar and mix until combined. Add the vanilla and some of the milk and mix into a soft icing. Continue to add the remaining milk gradually until you have a spreadable consistency.
6.) Spread the icing on top of the cake, sprinkle with the pecan nuts and serve.