Double Chocolate Birthday Loaf Cake.

Say that title quickly! 

It's a bit of a mouthful but this cake deserves it. It made the perfect cake to celebrate my blogs 5th birthday. I decided that the best to create a cake that sums me up. It had to be chocolate of course. It also had to a loaf cake. /i went through a stage in 2013/2014 where all the cakes I baked were loaf cakes. And it had to be topped with my favourite chocolate bar. Wispa. Then add layers of gloriously rich ganache and drizzle of white chocolate and your done. 

It sounds like a lot of effort but this cake is pretty simple and makes for a spectacular birthday cake. Loaf cakes can be quite boring and not very visually appealing but hopefully this one is. I think it looks pretty good, it tasted amazing and I wish I had a slice right now. The best thing is you can make this cake look as neat as you like. I didn't really bother as I wanted the chocolate ganache and Wispa pieces pilled up. It's literally a cake you can throw together.

Double Chocolate Birthday Loaf Cake

- Serves 8 

175g butter or baking butter

175g caster sugar

3 medium eggs

200g self raising flour

1 tsp baking poder

110ml full fat milk

4 tbsp cocoa powder

1 tsp vanilla extract

200g  milk chocolate, chopped

Ganache:

200g milk chocolate, chopped 

100ml double cream

Decoration:

2 full size Wispa bars, chopped into chunks

50g white chocolate, melted

Preheat the oven to 180ºC/Gas 4. Grease and line a 1lb loaf tin with baking paper.

In al rage bowl combine the butter and sugar and beat until light and fluffy. 

Add the eggs, one at a time and a little of the flour to the bowl. 

Sift in cocoa powder, flour and baking powder and stir to combine. Add the chopped chocolate and stir to coat the chocolate pieces in flour (this prevents them to all falling to the bottom)

Add the milk and vanilla extract. Mix to combine.

Pour into your prepared loaf tin and bake for 35- 55 minutes depending on your oven. 

Check using a skewer inserted into the middle of the cake. It it comes out clean then the cake is ready.

Leave to cool completely in the tin.

Once cool prepare your ganache.

Pour the cream into a pan and gently heat until hot but not boiling.

Place the chocolate into a heatproof bowl and pour the cream over the top. Leave for 2 minutes.

After 2 minutes stir the chocolate and help to melt any last remaining pieces.

Place your cake onto a serving board and pour over the ganache. If you want a thicker icing leave the ganache for 30 minutes to set. 

Top with the chunks of Wispa and drizzle over the white chocolate.

Leave to set before eating.

Enjoy.