Sticky Chocolate Loaf Cake

A deliciously gooey sticky chocolate cake that stays moist for days.  A great cake for any occasion!
Servings: 12 yield(s)
Prep Time: 20 mins
Cook Time: 200 mins
Total Time: 220 mins
  • 250 g unsalted butter (softened plus extra to grease)
  • 225 g dark brown soft sugar
  • 3 medium free-range eggs
  • 150 g golden syrup
  • 1 tbsp vanilla essence
  • 100 g milk chocolate (melted)
  • 225 g plain flour
  • tsp bicarbonate of soda
  • 25 g good-quality cocoa powder
  • 250 ml boiling water
  • For the decoration
  • 250 g milk chocolate
  • 350 g strawberries
  • 2 boxes of chocolate fingers
  1. Preheat the oven to 190°C/170°C Fan/Gas mark 5 and then grease and line a 900g loaf tin.
  2. Place the butter and sugar into a mixer and mix for a few minutes until light and fluffy. Add the eggs one at a time, and mix well.
  3. Gradually add the syrup, vanilla essence and melted chocolate – mix well.
  4. Sift the flour, bicarbonate of soda and cocoa powder into another mixing bowl. Add a third of the flour mix into the cake mix and blend well. Add half the boiling water, then half the flour mix and beat well. Now add the remaining water and flour, mix well.
  5. Carefully pour the mixture into the prepared tin and bake for 30 minutes. Now reduce the heat to 170°C/fan 150°C/Gas mark 3 ½ and bake for another 30-40 minutes or until a skewer comes out almost clean. Do not worry if it’s a bit sticky – it will continue to cook whilst cooling. Remove from the tin, transfer to a serving plate and allow to cool.
  6. To decorate, pour over half the melted chocolate and spread evenly over the cake. Now place the chocolate fingers evenly around the cake. Dip the strawberries into the remaining chocolate and place on and around the cake. Enjoy!