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Photograph of Chocolate Lump Cake

Chocolate Lump Cake

A moist and richly flavoured chocolate loaf cake, dotted with delectable, luscious lumps of chocolate hidden, like a delicious secret, throughout the sponge.

Course afternoon tea, Morning Coffee, Snack, treat
Cuisine British
Keyword Chocolate, chocolate chunks
Prep Time 10 minutes
Cook Time 1 hour 15 minutes

Ingredients

  • 130g unsalted butter, at room temperature
  • 130g caster sugar
  • ¼ teaspoon fine salt
  • 130g plain/all-purpose flour
  • 65g drinking chocolate, I use Cadbury’s
  • 1 teaspoon plus ⅛ teaspoon baking powder
  • 2 eggs
  • 1 tablespoon instant coffee mixed with 1 tablespoon boiling water
  • 1½ tablespoons milk
  • 130g chopped chocolate, I used Bournville dark chocolate, minimum 36% cocoa solids

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 150°C/170°C/325°F/Gas 3

  3. Chop the chocolate into small chunks.

  4. Mix boiling water with the coffee and set aside to cool.

  5. Beat the butter to make sure it is soft.

  6. Weigh the sugar, salt, flour, drinking chocolate and baking powder to your mixing bowl. Then add the eggs, coffee mixed with water and the milk.

  7. Beat with an electric mixer until nearly mixed and then scrape down the sides of the bowl.

  8. Beat again until thoroughly mixed. You should not beat the batter for more than a minute in total. Do not over-mix.

  9. Add the chocolate and fold in with a spatula or spoon. Again, do not over-mix.

  10. Transfer to a 900g/2lb loaf tin or 2 x 450g/1lb loaf tins, greased and lined or lined with a cake tin liner

  11. Cook in the centre of a pre-heated oven until cooked. The larger cake will take around 1 hour and 10 – 20 minutes and the smaller cakes around 1 hour and 5 – 15 minutes. It is cooked when:

    - the centre feels springy when lightly touched with your finger and no imprint remains

    - a toothpick inserted into the centre of the cake comes out clean

    - the cake is beginning to come away from the sides of the tin/dish.

  12. Leave in the tin for 5 minutes and then transfer to a cooling rack.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • mixing bowl
  • electric mixer
  • large metal spoon or spatula
  • chopping board and knife
  • 900g/2lb loaf tin or 2 x 450g/1lb loaf tins, greased and lined or lined with a cake tin liner

I like to double the quantities and make either 2 large or 4 smaller loaves. 

  • 260g unsalted butter, at room temperature
  • 260g caster sugar
  • ½ teaspoon fine salt
  • 260g plain/all-purpose flour
  • 130g drinking chocolate, I use Cadbury’s
  • 1¾ teaspoons baking powder
  • 4 large eggs
  • 2 tablespoons instant coffee mixed with 2 tablespoons boiling water
  • 3 tablespoons milk
  • 260g chopped chocolate, I used Bournville dark chocolate, minimum 36%cocoa solids