Chilli chocolate loaf cake

Equipment: 1 2lb (1kg) loaf tin, lined (I use loaf tin liners), large bowl, electric whisk/beaters, saucepan.


6oz (170g) Self- raising flour

1oz (28g) Cocoa powder

1tsp (5ml) Baking powder

6oz (170g) Unsalted butter, softened or baking spread

6oz (170g) Caster sugar

3 Large eggs


2oz (55g) Chilli chocolate (I used Lindt)

1oz (28g) Caster sugar

2tsp (10ml) Golden syrup

2½ tbsp (40ml) Water

½oz (15g) Unsalted butter


1. Pre-heat the oven to 180°C/Gas mark 4.

2. Sieve the flour, cocoa powder and baking powder into a large bowl.

3. Add in the butter, sugar and eggs. Cream all together with the electric whisk until is smooth.

4. Spoon the mixture into the prepared loaf tin. Spread out evenly but leave a dent in the middle to stop it rising too much.

5. Cook for 50 minutes until a skewer comes out clean.

6. Leave to cool in the tin.

7. Once the cake has cooled make the icing.

8. In the saucepan add the chocolate, sugar, golden syrup and water and start to heat gently, stirring constantly.

9. Once everything has melted and it looks glossy take off the heat and add the butter.

10. Leave to cool slightly before pouring on top of the cake.

11. Leave to set before cutting.