This is a dark, sticky chocolaty loaf cake. I call it ‘Midnight loaf’ because the little bits of white chocolate look like stars shining in the midnight sky. And because of the glittery gold stars it’s decorated with!
For the cake:
Unsalted butter, for greasing
150g plain flour
Pinch of salt
120 ml olive oil
100g soft light brown sugar
60ml black treacle
60ml golden syrup
1 teaspoon bicarbonate of soda
80ml hot water
3 medium free- range eggs, lightly beaten
100g dark chocolate, finely chopped
100g white chocolate chips
For the glaze:
60ml whole milk
50g unsalted butter
1 tablespoon golden syrup
75g dark chocolate, broken into pieces
2 tablespoons cocoa powder
1 tablespoon icing sugar
Edible glittery gold stars, to decorate
How to prepare
Grease the loaf tin with a little butter and cut strips of non stick baking parchment to line the bottom and the sides of the tin. Preheat the oven to 170°C/ 150°C fan/ gas mark 3.
Put the flour, cocoa and salt into a small mixing bowl and set aside. Now , in a large mixing bowl, whisk together the oil, sugar, treacle, and syrup until well combined – don’t worry if it separates a little.
Put the bicarbonate of soda into a mug or small bowl and add the hot water – it will fizz and bubble, so stir gently, then pour into the oil and sugar mixture and whisk. Add the flour, cocoa and salt and continue to gently whisk until the ingredients are just combined. Add the eggs and whisk again. Finally, stir the dark and white chocolate through the mixture.
Pour this into the prepared loaf tin and ask an adult to put it in the oven to bake for 40-50 minutes, until a skewer comes out clean. Ask an adult to remove the cake from the oven and let your cake rest in the tin for 10 minutes, then turn it onto a wire rack to cool completely.
While your loaf cools, prepare the glaze. Ask an adult to help you heat the milk, butter and syrup in a small pan. Stir until everything is mixed together and the butter has melted.
Put the chocolate in a heatproof bowl, pour the hot milk and syrup mix over the chocolate and stir until melted. Then whisk in the cocoa powder and icing sugar and leave to cool and thicken a little.
When your cake has completely cooled, put some greaseproof paper under the cooling rack and pour the icing over the cake. This will catch any icing that runs over the side and save lots of mess. Sprinkle with glittery gold stars to finish.