Skip to content

the chocolate cake

eggnog smoothie

Today is the day that all chocoholics have been waiting for… Chocolate-Covered Anything Day falls on the 16th December and is a day especially dedicated to indulging in the delicious treat in any way you like. This means that you can cover anything (yes absolutely ANYTHING) with chocolate and have good reason to. If there was ever a day to cover everything with chocolate, this is it!
Whether you like white, milk, or dark chocolate, why not try adding it to your breakfast, dipping fruit or biscuits in it or pour chocolate syrup over your dessert. Today anything chocolate-covered goes – so don’t ask questions, don’t worry about what others think - just enjoy!
To celebrate (how could we not?!) we gave this chocolate loaf recipe a whirl. It's absolutely filled with chocolate and also topped twice with even more chocolate... so what is not to love?
The recipe is very easy to follow and in just over an hour you’ll have a deliciously chocolatey chocolate-covered cake to tuck into.

PREP: 25 MINS        COOK: 55 MINS 

Green Smoothie


🥄 175g softened butter, plus extra for greasing  
🥄 175g golden caster sugar
🥄 3 eggs
🥄 140g self-raising flour
🥄 85g ground almonds
🥄 ½ tsp baking powder
🥄 100ml milk
🥄 4 tbsp cocoa powder
🥄 50g plain chocolate chip or chunks
🥄 few extra chunks of milk chocolate, for decorating


1. Heat oven to 160C / 140C fan / gas mark 3.
2. Grease and line a loaf tin with baking paper.
3. Put the butter and sugar into a mixing bowl and beat with an electric whisk until light and fluffy. 
4. Add the eggs into the bowl, along with flour, ground almonds, baking powder, milk and cocoa powder. Beat with the whisk until smooth.
5. Using a spoon, stir in the chocolate chips. 
6. Scrape the mixture into the loaf tin. 
7. Bake for 45-50 minutes until golden and risen. To check if it is cooked properly, poke a skewer in the centre of the loaf. If it comes out clean, the cake is ready. If it comes out with cake batter on it, put the loaf back in the oven for another 10 minutes, then test again.
8. Once cooked, leave to cool in the tin. Once cook, lift the loaf out of the tin and place onto a wire cooling rack over some kitchen paper.  
9.  Melt the extra chocolate chunks in a bowl over a pan of simmering water. Alternatively you can melt the chocolate in a bowl in the microwave.
10. Use a spoon to drizzle the melted chocolate over the loaf cake. You can either create fancy patterns or pour a generous dollop on the top.

To serve:
For an extra touch of decadence, lightly dust the cake with cocoa powder. Slice, serve and enjoy!

Explore our range of hand mixers